In a small bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to make the marinade.

Place the steak in a shallow dish or a resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.

Preheat a grill or a heavy skillet over medium-high heat. Remove the steak from the marinade and pat it dry with paper towels.

Cook the steak on the grill or skillet for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes after cooking.

While the steak is resting, warm the tortillas on the grill or in a dry skillet for about 30 seconds per side, until pliable and slightly toasted.

Slice the steak thinly against the grain and divide the slices evenly among the tortillas.

Top each taco with diced tomatoes, red onion, fresh cilantro, and sliced avocado.

Serve the tacos with lime wedges on the side for an extra burst of flavor.