Chile-Spiced Skirt Steak Tacos

Ingredients

1. 2 teaspoons sweet paprika
2. 1 teaspoon ancho chile powder
3. 1 teaspoon garlic powder
4. 1 teaspoon onion powder
5. 1 teaspoon light brown sugar
6. 1/2 teaspoon chipotle chile powder
7. 1/4 teaspoon ground cumin
8. 1/4 teaspoon ground coriander
9. 1 teaspoon salt
10. 1/4 teaspoon freshly ground pepper
11. 1/4 cup plus 2 tablespoons fresh lime juice
12. 1 tablespoon vegetable oil
13. 1 1/2 pounds skirt steak, cut into 5-inch strips
14. 12 corn tortillas, warmed
15. Pico de Gallo, Avocado Salsa and shredded cabbage, for serving

1. In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
2. Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 10 minutes. Thinly slice the steak and serve with tortillas, Pico de Gallo, Avocado Salsa and cabbage.