Before starting, wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): Mild: 1/4 tsp Medium: 1/2 tsp Extra: 1 tsp Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Stir together sour cream, lime zest, lime juice and 1 tsp garlic in a large bowl. (NOTE: Reference garlic guide.)

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Season with salt, pepper and Enchilada Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.

Meanwhile, add coleslaw cabbage mix and half the cilantro to the large bowl with dressing. Season with salt and pepper, to taste, then toss to coat.

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 slaw between tortillas, then top with shrimp. Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro. Squeeze a lime wedge over top, if desired.