Ingredients:

8-10 corn or flour tortillas
1 bag medium shrimp (tail off)
1 - 2 tbspn cajun seasoning
2 tbspn olive oil
Bottle cucumber ranch dressing


Cabbage Slaw
1/2 cup lime juice
1/4 cup apple cider vinegar
2 lbs red cabbage (sliced)
1 small sweet onion, chopped
2 tbspn cilantro, chopped
1 tbspn honey
sea salt & black pepper to taste

Directions:
Preheat oven 300 degrees

Shrimp
Thaw shrimp, make sure to blot dry to get excess water off.
Place in a small bowl with 2 tbspn of oil and 1 - 2 tbspn ( depending on your taste buds) of cajun seasoning, mix until coated. Set aside in fridge for about 30 min
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Cabbage Slaw
In a large bowl, place cabbage, onion, and cilantro.
In a small bowl, whisk lime juice, apple cider vinegar and honey together.
Pour over cabbage mixture and toss until covered. Top with salt and pepper to taste. Set aside for about 20 - 30 min (tossing in between)

Wrap flour or corn tortillas in aluminum foil and place on baking sheet. Place in oven for 10 min. Remove and set aside

In a medium skillet place a tablespoon of olive oil. Once oil is heated place in shrimp and cook until opaque (2 to 3 min) remove from heat.

Take a tortilla, drizzle cucumber ranch dressing down the center, top with cabbage slaw and shrimp.

Garnish with cilantro

Notes: You can use sour cream in lieu of the ranch dressing. You can also add rice and shredded cheese for a fuller tortilla.

Enjoy!