• Before starting, wash and dry all produce. 
• Peel, then mince or grate garlic.
• Thinly slice green onions.

• To a medium bowl, add mayo, vinegar and 1 tsp (2 tsp) sugar. Season with salt and pepper, then whisk to combine.
• Add cabbage, carrots and half the green onions, then toss to combine.

• Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• To a large bowl, add shrimp, Enchilada Spice Blend and 1 tsp (2 tsp) sugar. Season with salt and pepper, then toss to coat.

• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
• When hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** (Work in batches, if necessary.)
• Transfer to a plate and set aside.

• To a small bowl, add sour cream, 1/2 tbsp (1 tbsp) water and 1/2 tsp (1 tsp) garlic. (NOTE: Like things zesty? Add all of the garlic!) 
• Season with salt and pepper, then stir to combine.

• Just before serving, wrap tortillas in paper towels.
• Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
• Divide tortillas between plates. Top with some coleslaw, then shrimp. 
• Dollop garlic crema over top.
• Sprinkle remaining green onions over top.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.