- 2 Tbsp. chile lime seasoning
- 1 Tbsp. ground cumin
- 2 tsp. dried oregano leaves
- 1/2 tsp. pepper
- 4 tsp. olive oil
- 1 (16- to 20-oz.) flank steak
- 16 (6-in.) corn tortillas
- 16 (3/4-oz.) slices Land O' Lakes® Deli American Cheese
- 3/4 cup pico de gallo
- 3/4 cup whole kernel corn
- 1 tsp. lime juice
Combine all seasoning rub ingredients in small bowl. Rub steak with olive oil and seasonings. Cover; refrigerate 30 minutes.
Meanwhile, combine all corn salsa ingredients in small bowl. Set aside.
Heat gas grill to medium or charcoal grill until coals are ash white. Place steak onto grill; grill, turning once, until internal temperature reaches 145°F. (medium-rare) or desired doneness (8 to 12 minutes). Remove from grill; let rest 10 minutes before slicing.
Meanwhile, heat tortillas on grill, turning once (1 to 2 minutes). (Watch closely so they do not burn.) Top each with 1 slice cheese. For each taco, stack 2 tortillas on top of each other, cheese-side up.
Place steak onto cutting board; cut across grain into thin slices. Place about 1/8 sliced steak over each tortilla stack. Top with 2 heaping tablespoons corn salsa; fold tortillas in half. Serve immediately.