Preheat your Blackstone griddle on one zone to high heat until it is smoking hot.
Lightly coat your flank or skirt steak with a little olive oil and generously season with Blackened and Street Taco Seasoning. Once the griddle is smoking hot, add a little oil and cook your steak. Keeping the steak cool in the fridge before cooking helps to sear longer without overcooking. When done, remove the steak and let it rest for 5 minutes. Slice the steak with the grain, then dice into smaller bites against the grain.
While the steak is cooking, add a little olive oil to another high-heat zone of the griddle. Add the frozen corn and season with salt and pepper. Once the corn starts to cook, add the diced red bell pepper. Toss and cook until the bell peppers are caramelized and soft.
Remove the corn and peppers from the griddle and place them in a mixing bowl. Add the diced red onion, mayo, chopped cilantro, and the juice of one lime. Season with Hatch Chile and Cheddar Seasoning and Street Taco Seasoning. Mix well and set aside.
Warm up the corn and flour tortillas on the griddle for a moment. Place the tortillas on a taco rack or plate, add some steak, the corn mixture, a little queso fresco, and some cilantro. Finish with a dusting of Street Taco Seasoning. Enjoy!
