Whisk together 1/4 cup olive oil, orange juice, orange zest, lime juice, lime zest, soy sauce, garlic, cumin, salt, pepper, oregano, and chili powder in a medium bowl.

Add the steak pieces to the marinade, stir to coat evenly, cover, and refrigerate for 30 minutes or up to 8 hours.

Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Once hot, add the meat in a single layer and sear for about 2 minutes, then sauté until no longer pink, about 1 to 2 minutes more.

Heat a dry pan over medium heat and warm tortillas on each side until lightly browned, about 10 to 15 seconds per side. Wrap in a kitchen towel to keep warm.

Fill each tortilla with steak, top with diced white onion and cilantro leaves, and serve with lime wedges.