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

Peel and halve shallot. Slice half into thin strips. (Remaining half is yours to use as you please!)

Combine shallots, 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.

Pat steak strips dry. Coarsely chop, then separate pieces.

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

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

While vegetables quick-pickle, continue recipe.

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

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. 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 hot sauce (to taste). Rest, 3 minutes.

While steak strips rest, continue recipe.

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 (to taste), and quick-pickled vegetables. Squeeze lime wedges over to taste. Bon appétit!