Peel cucumber and, using peeler, shave into long ribbons, stopping when you reach seeds. Discard end. Having trouble making ribbons? Feel free to instead cut cucumber into 1/4" rounds.

Peel and halve shallot. Slice halves into thin strips.

Halve lime. Cut one half into wedges and juice the other half.

Pat steak strips dry and spread into a single layer.

Combine cucumber ribbons, shallot, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water in a mixing bowl. Toss to coat. Set aside at least 10 minutes.

In another mixing bowl, combine slaw mix, mayonnaise, half the Sriracha (to taste, reserve remaining for steak strips), and 1 tsp. remaining lime juice. Set aside.

Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes.

If using ground turkey, stir occasionally, breaking up with a spoon, until no pink remains, 7-9 minutes.

Remove from burner. Stir in teriyaki glaze and remaining Sriracha (to taste).

While steak strips cook, place tortillas on a microwave-safe plate, cover with a moist paper towel, and microwave until warm, 30 seconds.

Plate dish as pictured on front of card, filling each tortilla with steak strips, slaw mix, and pickled vegetables. Squeeze lime wedges over tacos to taste. Bon appétit!