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

Stir together garlic, sour cream, lime zest and lime juice 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.** Sprinkle Enchilada Spice Blend over shrimp, then cook, stirring constantly, until fragrant, 30 sec.

While shrimp cook, 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 coleslaw between tortillas, then top with shrimp. Drizzle chipotle ancho sauce over top, then sprinkle with feta and remaining cilantro. Serve lime wedges alongside, if desired.