Start by marinating the flap steak. In a large bowl, whisk together the lime juice, cola, spicy hot sauce, salt, pepper, garlic powder, and brown sugar. The combination of acid from the lime and sweetness from the cola will tenderize the meat and add depth to the flavor. Place the steak into the marinade, ensuring it's fully covered. Allow it to marinate for at least 30 minutes, but if you can spare a few hours, go for it. The longer, the better!

While the steak is soaking up that flavor, it’s time to make the elote sauce. In a small bowl, mix the mayonnaise, sour cream, spicy hot sauce, lime juice, and fresh cilantro. You want a creamy consistency, so ensure all the ingredients blend well.

Next up is the corn. Preheat your grill to medium-high heat. Brush the corn with canola oil and place it on the grill. Rotate occasionally, allowing the kernels to develop a nice char, about 10 to 15 minutes. Once done, take the corn off the grill and let it cool slightly. After it cools, cut the kernels off the cob into a bowl. Add lime zest, chopped cilantro, red onions, mayonnaise, Cotija cheese, and Tajin seasoning. Stir until well combined and set aside.

Now for the most exciting part—grilling the steak. Remove it from the marinade and shake off any excess. Preheat your grill again if needed, then place the steak on it. Grill for about 5 to 7 minutes per side, depending on the desired doneness. I recommend using a meat thermometer; for medium-rare, aim for an internal temperature of 130°F. After grilling, let the steak rest for a few minutes before slicing it against the grain into thin strips.

Grab your soft flour tortillas. Start with a generous portion of grilled steak, followed by a scoop of the elote corn mixture. Sprinkle shredded jack cheese and some slices of creamy avocado on top.

Serve your tacos immediately while they’re warm and full of flavor. Trust me; you won’t be able to eat just one!