In a gallon-sized Ziploc® bag combine all the dry spices, sugar, salt and pepper. Add the lime juice, liquid smoke, oil, and fresh garlic and shake or massage the bag with your hands until well blended and sugar is mostly dissolved. Add the steak to the bag making sure the marinade covers all of the steak. Seal the bag and let the steak marinate in the refrigerator for 4-5 hours, or up to 24 hours. An hour before grilling, remove the steak from the refrigerator and allow to come to room temperature.
Light a grill or preheat a grill pan. Grill the steak over med-high heat until seared on the outside and medium-rare within, about 5 minutes on each side depending on the thickness of the steak (thinner steak will take less time). Transfer the steak to a cutting board, tent with foil, and let rest for 8-10 minutes.
Thinly slice the steak, cutting across the grain--you may need to rotate the steak and cut from another edge if the strips get too long (it's okay if the pieces aren't exactly the same size). Serve in warm tortillas and garnish with cabbage, fresh avocado, Pico, Habanero-Cilantro Sauce, and fresh lime wedges.
The steak is medium spiced to allow for added heat with the pico or habanero sauce. For spicier steak, increase chipotle chile powder or add cayenne for intense heat.*Prep time includes marinating time.Nutritional information includes the recipe ingredients only. Garnishes must be figured separately.