2 lbs flank steak or skirt steak

1/4 cup olive oil

1/4 cup lime juice (about 2-3 limes)

4 cloves garlic (minced)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro (for garnish)

8-10 corn tostada shells

2 cups guacamole (store-bought or homemade)

1 cup sour cream or Mexican crema

1 cup diced tomatoes

1/2 cup chopped fresh cilantro

Sliced jalapeños (optional for spice)

Lime wedges (for serving)