Add all of the ingredients for the meat in a bowl. Gently mix the ingredients to combine. Use a tablespoon to scoop 2 tablespoons of the meat mixture and form a ball. Repeat until all of the meat has been made into balls. Set aside.

Heat the avocado oil in a large skillet over medium/high heat. When the oil is hot, add the corn kernels and season with ½ teaspoon of salt. Saute the corn for 5-8 minutes. Try not to move the corn around too much, the goal is to allow the corn to carmelize and become brown. Remove from the heat and transfer the corn to a large bowl.

Add the remaining salt, cilantro, onion, feta, lime juice, yogurt, mayo, and red wine vinegar to a bowl and mix to combine. Set aside.

Prepare the street tacos by setting a tortilla on a clean, flat surface. Place a meatball on top of the tortilla and use your hands to press the meat into the tortilla. Spread the tortilla as thin as possible until the meat reaches the edge of the tortilla. Set aside. Repeat until you have used all of the meatballs.

Heat a large cast iron skillet over medium/high heat. Place 1-2 tacos meat side down onto the pan. Allow the meat to cook for 2 minutes. Oil will form from the meat. Flip the taco and cook for an additional 30 seconds to brown the tortillas. Remove from the pan. Repeat until all of the tacos are cooked.

Top each taco with a scoop of the street corn mixture and a squeeze of fresh lime.

Enjoy immediately.