Heat a skillet to medium heat and spray with cooking spray. Dice the carne asada and put it into the pan. Then, squeeze out the juice of two limes over the meat.
While the beef is heating up, wash and dice your bell pepper, onion, and cilantro. I love to use a pizza cutter to dice fresh herbs. It's so easy!
In another skillet, add your frozen corn, peppers, and onion. Sautee until corn is warmed. Then, add fresh cilantro. This is going to be our corn salsa. Do not over cook the vegetables. They should be crunchy.
Next, let’s make the crema. In a small mixing bowl, add yogurt, sriracha, lime juice, mayo, and chile lime seasoning. Add fresh cilantro to taste. Then, mix together until a crema texture is achieved.
Prior to assembling the street tacos, slice avocado and warm tortillas. Heat on a gas stove / open flame for a few minutes on each side, or on a skillet. You can also microwave them, but keep in mind you will not achieve the charred flavor. I broil them in the oven on a wire rack.
Then, add the cheese to the warm tortillas.
Spread the crema on the tortillas, add carne asada, fresh salsa, and any other toppings you like.
Serve fresh and enjoy!