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In a medium bowl, whisk together the olive oil, crushed garlic, chilli powder, ground cumin, dried oregano, salt, black pepper and the juice of 1 lime.
Add the flank steak or skirt steak and rub the marinade all over. Leave to marinate at room temperature for at least 30 minutes, or cover and chill in the fridge for up to 4 hours.
Heat a large cast-iron frying pan or a griddle pan over a medium-high heat until very hot.
Place the marinated steak in the pan and cook for 4-6 minutes on each side for medium-rare, or until the internal temperature reaches 63°C if you prefer it more well done.
Transfer the steak to a board, loosely cover with foil and leave to rest for 5-10 minutes.
Slice the steak thinly against the grain.
Warm the corn tortillas in a dry frying pan over a medium heat for about 30 seconds on each side, or wrap them in a damp tea towel and microwave for 30-60 seconds, or char briefly over an open flame.
To assemble, divide the sliced steak among the tortillas. Top with diced white onion and chopped fresh coriander, then squeeze over a little lime juice and serve with salsa roja or salsa verde on the side.