Cut carne asada into ⅛" strips.

Zest and juice 1 lime; cut the other lime into wedges for serving.

Dice green bell peppers and tomatoes.

Thinly slice red cabbage and radishes.

Mince garlic.

In a skillet, heat 2 tablespoons of olive or avocado oil over medium-high heat.

Season carne asada with salt and pepper, then cook in the skillet until properly cooked.

In a separate pan, heat remaining oil and cook the tortillas until crispy.

Assemble tostadas by layering carne asada, sour cream, diced veggies, cheese, and cilantro on tortillas.

Serve with lime wedges.