Before starting, wash and dry all produce. Garlic guide for step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp bold and 1 1/2 tsp extra bold! Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Stir together mayo, half the lime zest, half the lime juice and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add coleslaw cabbage mix. Season with salt and pepper, then toss to combine. Set aside.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp and poblanos. Cook, stirring often, until poblanos are tender and shrimp are cooked through, 2-3 min.** Add Mexican Seasoning and half the garlic puree. Cook, stirring often, until fragrant, 1 min.

Meanwhile, add sour cream, remaining lime zest, remaining lime juice and 1 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Top tortillas with shrimp and poblanos and some coleslaw. Dollop garlic-lime crema and guacamole over top. Squeeze over a lime wedge, if desired. Serve remaining coleslaw on the side.