Peel, then mince or grate garlic. Peel, then mince shallot. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro.

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

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey, shallots, garlic and Mexican Seasoning. Cook, breaking up turkey into smaller pieces, until golden-brown and no pink remains, 4-5 min.**

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!)

Divide some slaw between tortillas. Top with turkey and guacamole. Sprinkle feta and remaining cilantro over top. Serve any remaining slaw on the side.