Before starting, wash and dry all produce. Garlic guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then mince or grate garlic. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

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

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp, Enchilada Spice Blend and 1 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then shrimp. (NOTE: For 4 ppl, cook shrimp in batches, using 1 tbsp oil per batch.) Cook, flipping once, until shrimp are dark golden-brown and cooked through, 1-2 min per side.** Transfer to a plate and set aside.

Add sour cream, remaining lime zest, 1/2 tbsp water (dbl for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Divide tortillas between plates. Top with some coleslaw, then shrimp. Dollop garlic-lime crema over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired. Serve any remaining coleslaw alongside.