If using bamboo skewers, soak them completely in water for 2 hours so they don’t burn on the grill.
In a small bowl, combine the tzatziki ingredients: sour cream, olive oil, minced cloves garlic, finely chopped cucumber and lemon juice. Stir well until smooth, then season to taste with salt. Set aside in the refrigerator while you prepare the rest.
In a medium bowl, add the top sirloin grilling steak cubes. Pour in olive oil and sprinkle over minced parsley (you can use fresh flat leaf parsley here). Add the Taco Seasoning Mix from the old el pasoᵀᴹ soft taco dinner and toss until all the steak cubes are evenly coated in the marinade.
Thread the marinated steak cubes onto skewers, alternating with ½ cups cherry tomatoes so each kebab has both beef and tomatoes along its length.
Place the kebabs and whole lemons on the grill over medium-high heat. Grill for 8-10 minutes, flipping the kebabs and lemons halfway through cooking, until the beef is cooked through and the tomatoes are lightly charred. Remove the kebabs and lemons from the grill and let the beef rest briefly.
Reduce the grill heat to medium-low and place the Soft Tacos from the old el pasoᵀᴹ soft taco dinner on the grill. Grill just until warmed and lightly pliable, then remove from the grill.
Top each warmed Soft Taco with a kebab of grilled beef and cherry tomatoes, then slide the meat and tomatoes off the skewer onto the taco. Spoon on some of the tzatziki, add diced red onion, and garnish with a fresh flat leaf parsley sprig. Finish with a squeeze of the grilled lemon over each taco, and serve the remaining Mild Taco Sauce from the old el pasoᵀᴹ soft taco dinner on the side.
