Mince cilantro (no need to stem).

Halve lime and juice.

Core tomatoes and cut into 1/4" dice.

Halve and peel shallots. Slice halves into thin strips.

Stem jalapeños, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño.

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

Combine jalapeños (to taste), lime juice, half the shallots (reserve remaining for steak strips), 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside to quick-pickle, at least 10 minutes.

While vegetables quick-pickle, continue recipe.

In another mixing bowl, combine sour cream, cilantro, 2 tsp. olive oil, 2 tsp. water, and 1/4 tsp. pepper. Set aside.

Place a large non-stick pan over medium-high heat. Working in batches, place tortillas in hot, dry pan and cook until warmed through, 15-30 seconds per side.

Remove from burner and immediately transfer to a piece of foil and wrap in a pouch to keep warm. Reserve pan; no need to wipe clean.

To microwave tortillas instead, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Return pan used to warm tortillas to medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until lightly browned, 2-3 minutes.

Add remaining shallots and stir occasionally until shallots soften, 2-3 minutes.

Add tomatoes, chile and cumin rub, 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until water evaporates, no pink remains on steak, and steak reaches a minimum internal temperature of 145 degrees, 2-3 minutes.

If pan becomes too dry, add additional water, 1 Tbsp. at a time, as needed.

Remove from burner. Rest, 3 minutes.

Plate dish as pictured on front of card, filling tortillas with steak strip mixture, vegetables (taste vegetables before adding; jalapeños will be spicy!), cheese, and cilantro cream. Bon appétit!