Pat the skirt or flank steak dry, then rub with olive oil and season with garlic powder, chili powder, cumin, salt, and black pepper, followed by lime juice. Marinate for 20-30 minutes.

Heat a cast iron skillet over high heat for about 5 minutes. Cook the marinated steak for 3-4 minutes on each side until a nice sear forms and reaches medium-rare.

While the steak rests, warm corn tortillas in a dry skillet or over an open flame for about 30 seconds on each side.

Slice the steak against the grain into thin slices, about ¼ inch thick.

Assemble the tacos by layering slices of steak on warm tortillas. Top with pico de gallo, shredded cheese, chopped cilantro, and a dollop of sour cream or crema.

Serve the assembled tacos immediately with lime wedges on the side.