Japanese Beef & Pepper Tacos

In a small bowl, combine scallion whites, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Stir until sugar and salt have mostly dissolved. Set aside, stirring occasionally, until ready to serve.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and ginger; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer beef to a plate and set aside. Wipe out pan.

Heat a drizzle of oil in pan used for beef over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes. Return beef to pan and add teriyaki sauce. Cook, stirring, until mixture is coated and sauce is slightly thickened, 1-2 minutes. Turn off heat.

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. In a second small bowl, combine mayonnaise, ponzu, and sriracha to taste.