Before starting, wash and dry all produce. Roughly chop cilantro. 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 and half the cilantro. 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.

Add sour cream, 1/4 tsp garlic puree (dbl for 4 ppl), remaining lime zest and remaining lime juice to a small bowl. 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 slaw. Dollop garlic-lime crema and guacamole over top, then sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired. Serve any remaining slaw on the side.