• Wash and dry all produce. • Trim and thinly slice cucumber crosswise into rounds. Quarter lime. Trim and quarter mushrooms. • In a small bowl, combine cucumber, juice from half the lime, and a pinch of salt. Set aside to marinate.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and tender, 7-9 minutes. • Stir in sweet soy glaze and simmer until thickened, 1-2 minutes. Turn off heat. TIP: If sauce is too thick, add a splash of water.

• While mushrooms cook, in a large bowl, combine coleslaw mix, mayonnaise, 1/2 tsp sugar (1 tsp for 4 servings), a squeeze of lime juice, and sriracha to taste. Season with salt and pepper.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with mushrooms, creamy sriracha slaw, marinated cucumber (draining first), and crispy onions. Serve with any remaining lime wedges on the side.