This has been one of those recipes I have had saved for well, forever and never make! It is so simple and nearly everything you'll have in your kitchen without even trying. For me, it was always the cabbage that held me back when I had the idea, so I made sure to grab some this last food shopping sesh. This recipe is quick to prepare and cook, and so tasty. You can make it eliminate the dairy products too, swapping out for non-dairy mayo and sour cream. Let me know what you think, and how your tacos come out! 

Ingredients:
1 bag of raw shrimp
1 bag of shredded cabbage/carrot mix
Whole wheat low carb tortillas 
For shrimp: 
Black pepper
Salt
Garlic powder
Onion powder
​Cayenne pepper 
Taco seasoning 
Old bay spice or Tijan spice  
For coleslaw:
1 tablespoon of Hellman's mayonnaise 
1 1/2 tablespoon of sour cream
1/2 packet of sugar 
Lime juice (to taste)
Black pepper
Salt 

Directions:
First begin by defrosting your raw frozen shrimp, and divining once thawed out. Once your shrimp is cleaned, mix all seasoning in a bowl and let sit while you begin your coleslaw. In a bowl combine the cabbage mixture with 1 tablespoon of mayo, 1 1/2 tablespoon of sour cream, generous amount of salt and pepper, and a1/2 packet of sugar. Then taste before adding a few drops of lime juice. Continue to taste until you get the desired taste (some prefer more sweet or acidic). Set aside to sit, and begin cooking your shrimp in a skillet. Once done, serve on street taco size tortillas and enjoy!