Step 1
In a small food processor, combine the salt, sugar, tequila, garlic, oil, coriander, and the zest and juice of 1 lime. Process until finely chopped. Pour half of the marinade over the steak and set it aside.
Step 2
Add the remaining marinade to a small bowl, add the jalapeno slices to make a fresh jalapeno salsa, and set it aside.
Step 3
Preheat a chargrill pan over high heat. Brush the corn with oil and cook for 8-10 minutes, turning with tongs, until charred all over. Chargrill the tortillas for 1 minute on each side or until warmed and lightly charred. Set the tortillas aside, covered with a clean tea towel.
Step 4
Grill the steak on a chargrill for 3 minutes on each side for rare, or to your desired doneness. Once cooked, transfer the steak to a plate, cover it loosely, and let it rest before cutting it into thin slices.
Step 5
Chop the corn kernels off the cob and place in a bowl with the avocado and eschalot, and toss to combine.
Step 6
To serve, add a dollop of sour cream to each tortilla, top with steak, a spoonful of the corn salsa, and a little of the jalapeno salsa. Cut the remaining lime into wedges and serve.
