Wash and dry produce. Roughly chop cilantro. Quarter lime.

In a medium bowl, whisk together vinegar and 1 TBSP sugar (2 TBSP for 4 servings) until dissolved.

Add coleslaw mix and half the cilantro; mix until well combined. Set aside, tossing occasionally, until ready to serve.

Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, salt, and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.

Remove from heat. Stir in stock concentrate, hoisin, juice from one lime wedge (two wedges for 4 servings), and as much Sriracha as you like. Mix until thoroughly combined; taste and season with salt and pepper if desired.

While turkey cooks, in a small bowl, stir together mayonnaise, juice from one lime wedge (two wedges for 4 servings), salt, and pepper.

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.

Divide tortillas between plates; fill with hoisin turkey and slaw (draining first). Drizzle with lime mayo; garnish with remaining cilantro and a squeeze of lime juice. Serve with any remaining lime wedges on the side.