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In a medium bowl, whisk together olive oil, minced garlic, chili powder, ground cumin, dried oregano, salt, black pepper, and lime juice.
Add the flank steak or skirt steak to the bowl and rub the marinade all over. Marinate at room temperature for at least 30 minutes (or refrigerate up to 4 hours).
Heat a large cast-iron skillet or grill pan over medium-high heat until very hot.
Place the marinated steak in the hot pan and cook 4–6 minutes per side for medium-rare (or until the internal temperature reaches 145°F for a higher doneness).
Transfer the cooked steak to a cutting board, tent loosely with foil, and let rest for 5–10 minutes.
Slice the steak thinly against the grain.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side (or wrap in a damp paper towel and microwave for 30–60 seconds, or char briefly over an open flame).
To assemble, place sliced steak in each warm tortilla, top with diced white onion and chopped cilantro, squeeze fresh lime juice over the top, and serve with salsa roja or salsa verde on the side.