Serves:

Ingredients:

Directions:

To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked black pepper
in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about ¾ of the dressing. Stir until everything is coated in dressing, then
add more dressing if desired. Refrigerate the slaw until ready to serve.

To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half of a
lime (about 1 tablespoon) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.

Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas
stacked on a plate and covered with a towel until ready to serve.

Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened.
Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over-cooking the
shrimp.

To serve the tacos, place about ¼ cup coleslaw in each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and
a few sliced green onions. Squeeze a wedge of fresh lime over top.

Makes 6 tacos