Think outside the box. No, not outside that wonderful box of ingredients and instructions we send you every week. That's the good box. We're asking you to think outside that box that says tacos have certain flavors and ingredients. Tacos are too versatile for such a limited vision! Here, we've coated steak strips in tangy-sweet teryiaki and Sriracha and topped them with a spicy slaw and pickled cucumbers and shallots, for an extra-exciting not-so-square crunch. Think outside the box, and then make sure this meal goes inside your box.
Using a peeler, shave cucumber into long, thin ribbons. When you've peeled to seeds, turn cucumber a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds. Having trouble making ribbons? Feel free to instead cut cucumbers into ¼" rounds.
Peel and halve shallot. Slice halves into thin strips.
Halve lime. Quarter one half and juice remaining half.
Pat steak strips dry.
Pickle the Vegetables
Combine cucumber ribbons, shallot, 1 Tbsp. lime juice, and 1 Tbsp. water in a mixing bowl. Toss to coat.
Set aside at least 10 minutes.
Make the Slaw
In another mixing bowl, combine slaw mix, mayonnaise, half the Sriracha (to taste, reserve remaining for steak strips), and 1 tsp. lime juice.
Cook the Steak Strips
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steak strips and stir occasionally until browned, 2-5 minutes.
Remove from burner. Stir in teriyaki glaze and remaining Sriracha (to taste).
While steak strips cook, tortillas on a microwave-safe plate, cover with a moist paper towel, and microwave until warm, 30 seconds. Alternately, wrap tortillas in foil and heat in a 375-degree oven until warm, 4-5 minutes.
Assemble the Tacos
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!