In a medium bowl, whisk together olive oil, minced garlic, lime juice, ground cumin, chili powder, paprika, salt, and pepper to create the marinade.

Place the flank or skirt steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

In a medium bowl, combine diced tomatoes, finely chopped onion, minced jalapeño, and chopped cilantro for the fresh salsa. Squeeze lime juice over the mixture and add salt to taste. Stir to combine and let sit for flavors to meld.

Mash the ripe avocados in a bowl. Add lime juice, minced garlic, and salt. Mix until well combined. Optionally, add chopped cilantro for extra flavor.

Preheat your grill or skillet over medium-high heat. Remove the marinated steak from the refrigerator and let excess marinade drip off.

Cook the steak on the grill or skillet for about 4-6 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes.

Slice the steak thinly against the grain. Warm the tortillas on the grill or in a skillet until pliable.

Assemble the tacos by placing slices of carne asada in each tortilla, topping with fresh salsa and guacamole. Garnish with fresh cilantro leaves.

Serve with lime wedges on the side.