• In a small bowl, stir together the paprika, ground oregano, chipotle chili powder, cumin, ½ teaspoon salt and garlic powder.
• Rub the spice mixture over both sides of the flank steak. Cover and refrigerate for at least 1 hour and up to 8 hours.
• Preheat the grill to medium-high heat. Brush the grate with oil.
• Grill the flank steak until desired doneness reached, about 5 minutes per side for medium rare (depends on thickness of steak).
• Transfer the steak to a cutting board and let rest for 10 minutes before slicing thinly.
• Heat the corn tortillas in the microwave for about 30 seconds.
• In a medium bowl, toss the cabbage with the lime juice and ¼ teaspoon salt.
• Divide the steak, cabbage and chimichurri sauce evenly between the 12 tortillas. If the tortillas start to break while eating the tacos, double up on the tortillas.

The Chimichurri Sauce:

• In a food processor, pulse the parsley, garlic, oregano, red wine vinegar and salt until the parsley is finely chopped, scraping down the sides as needed. Transfer to a bowl and stir in the olive oil.