Preheat your griddle to medium heat for a several minutes. Add some cooking oil, the corn kernels, onion, jalapeno, kosher salt, pepper, and taco or fajita seasoning. Cook 4 to 5 minutes, mixing together with hibachi spatulas. Add the garlic.

Add more cooking oil and the steak (mine was pre seasoned, you can season yours with kosher salt, pepper, and taco or fajita seasoning if needed). Cook the steak about 3 minutes per side for medium rare/medium, while continuing to mix the corn salsa together.

Note: If your skirt steak is very thin it may take less time, mine was about an inch thick.

Add the lime juice and cilantro to the corn, mix together for a few seconds, and remove everything from the griddle. Scrape clean if needed and lower the heat to low. Slice the steak.

Add more cooking oil to the griddle and place 6 of the tortillas. Add some cheese, sliced steak, corn salsa, more cilantro, and more cheese to each. Top each with the remaining 6 tortillas.

Cook 2 to 3 minutes per side, remove once the cheese is melted and the tortillas are cooked how you prefer. Serve with sour cream and hot sauce if desired.