Categories: Meals
Ingredients
- 2 tsp. Sriracha
- 1 Persian Cucumber
- 1 Shallot
- 1 Lime
- 10 oz. Steak Strips
- 4 oz. Slaw Mix
- 1 oz. Mayonnaise
- 2 fl. oz. Teriyaki Glaze
- 6 Small Flour Tortillas
Directions
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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.
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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.
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In another mixing bowl, combine slaw mix, mayonnaise, half the Sriracha (to taste, reserve remaining for steak strips), and 1 tsp. lime juice. Set aside.
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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.
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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!