In a large bowl, whisk together the olive oil, lime juice, orange juice, garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper until well combined. The citrus not only adds brightness but also gently tenderizes the beef while infusing it with bold Mexican flavors.

Combine the diced tomatoes, white onion, jalapeño, chopped cilantro, a squeeze of fresh lime juice, and a pinch of salt in a bowl. Toss gently and allow the mixture to rest while the steak cooks so the flavors can blend together.

Transfer the cooked steak to a cutting board and allow it to rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful taco filling.

Place several slices of grilled steak onto each warm tortilla. Top with pico de gallo, sliced avocado, crumbled cotija cheese, fresh cilantro, and an extra squeeze of lime juice.

Serve immediately with grilled street corn, Mexican rice, refried beans, pickled onions, or tortilla chips with salsa and guacamole. Garnish with additional lime wedges and cilantro.

Store leftover steak separately from the tortillas and toppings in airtight containers for up to 3 days. Reheat the beef quickly over medium-high heat and assemble fresh tacos just before serving.