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