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

Peel and halve shallot. Slice half into thin strips. (The rest is yours to do with as you please!)

Combine shallot, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water in a mixing bowl until completely coated. Set aside, at least 5 minutes.

Separate steak strips into a single layer and pat dry. Coarsely chop.

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

Gently stir cucumber ribbons into mixing bowl with shallot-lime mixture until coated. Set aside to pickle, 10 minutes.

While cucumber pickles, make slaw.

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 and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from burner. Stir in teriyaki glaze and remaining Sriracha (to taste). Rest, 3 minutes.

While steak strips rest, heat tortillas.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

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