Wash and dry produce.

Roughly chop cilantro. Halve, core, and thinly slice green pepper.

In a medium bowl, toss together coleslaw mix, half the vinegar (all for 4 servings), half the cilantro, 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes.

Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in sweet soy glaze; cook until everything is coated and glaze has thickened, 1-2 minutes. Remove pan from heat.

Swap in beef* for pork.

Meanwhile, in a small bowl, combine mayonnaise with Sriracha to taste. Season with salt and pepper.

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

Divide tortillas between plates and fill with pork mixture and slaw (draining first). Top with Sriracha mayo, crispy fried onions, and remaining cilantro. Serve.