Mix together orange juice, lime juice, cilantro, minced garlic, salt, onion powder, garlic powder, cumin, paprika, and black pepper. Coat the flank steak thoroughly with the marinade.

Cover and refrigerate for at least 4 hours or overnight, but do not exceed 24 hours.

Preheat the grill to high heat. Remove the steak from the marinade, shaking off excess, and grill to desired doneness, aiming for medium-rare (120-125°F internal temperature).

Remove the steak from the grill, cover loosely with foil, and rest for 10 minutes. Then chop into small 1/4-inch cubes.

Warm doubled corn tortillas on the grill or in a dry skillet. Fill with chopped carne asada, then top with diced white onion, cilantro, and crumbled queso fresco.