20 Min

• 3/4 cup Green Cabbage, shredded
• 1/4 cup Scallions, finely chopped
• 1/4 Tbsp Minced Ginger
• 1/2 Tbsp Mayonnaise
• 1/2 Tbsp Sesame Oil
• 1 Tbsp Soy Sauce
• 1/2 Tbsp  Rice Vinegar
• 1 tsp Honey
• 8 oz Shrimp, peeled and deveined
• 1 Tbsp Butter
• 1/2 Tbsp Olive Oil
• 1 tsp Minced Garlic
• 4 to 6 Hearty Heirloom Corn Tortillas, warmed
• ½ Avocado, cubed
• Lime Juice
• Fresh Cilantro, chopped

In large mixing bowl, combine cabbage and scallions.

In small bowl, whisk together minced ginger, mayonnaise, soy sauce, rice vinegar, and honey until well combined.

Pour dressing over cabbage and scallions and toss until evenly coated. Set aside.

In skillet over medium-high heat, melt butter and olive oil. 

Once hot, add shrimp along with minced garlic and chili flakes; cook 2 to 3 minutes until shrimp are pink and opaque.

Assemble tacos by placing a serving of cabbage slaw in center of warmed tortilla. Top with a few shrimp. Squeeze lime juice over shrimp, and add some avocado and freshly chopped cilantro.