Prick the meat all over with a fork (this will allow the flavors to penetrate). In a large Ziploc bag, combine all the Mojo marinade ingredients and add the meat. Seal and refrigerate for at least 2 hours, but no more than 3 hours.
Prepare the corn salsa: combine all corn salsa ingredients, seasoning with salt and pepper to taste. Set aside or refrigerate until the steak is ready.
Heat a grill, or grill pan/cast iron skillet (if doing indoors), and cook meat about 4-5 minutes per side for a medium rare. Transfer steak to a plate and let rest for 10 minutes, loosely covered with foil.
Meanwhile, warm the tortillas. If you can, heat on open flame on your stove, which is my favorite method. You can also heat up the tortillas on a skillet or in the microwave. If heating in microwave, place damp paper towels in between tortillas and microwave for about 30-50 seconds.
After the steak has rested, thinly slice against the grain (perpendicular to the long fibers). Slicing against the grain and slicing thinly helps to make the steak more tender.
Serve each taco with a few slices of steak and some corn salsa. Enjoy!