1. In a medium bowl mix together paprika, salt, granulated garlic, and ground chipotle. 
2. Remove half of the spice mixture from the bowl and set it aside for making the crema later. Rub the remaining half of the spice mixture evenly onto both sides of the steak. Cut steak into 4-inch pieces and set aside.
3. Make the crema sauce by mixing together the sour cream, orange juice, lime zest, lime juice, and the spice mix you set aside. Refrigerate until time to serve.
4. Preheat a very big skillet over medium-high heat (you might need to use two skillets if your pieces of steak won’t fit comfortably in one). Add oil, spread evenly on bottom of pan.
5. Add steak pieces to skillet. Cook 4 minutes each side for medium. Transfer steaks to a cutting board to rest and turn on the broiler.
6. Place corn tortillas on a baking sheet in a single layer (you may have to do two batches) and put under the broiler for about 2 minutes, until starting to brown in places. Flip over but do not return to under the broiler. Instead, you’ll fill the softer top side. If tortillas are done before you’re ready, pile them up and put them in some aluminum foil to stay warm. This also softens them.
7. Slice steak into thin strips against the grain. Divide steak strips evenly among tortillas. Drizzle about 1 tablespoon of the crema onto each taco. Serve with your favorite taco toppings.

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