Directions

1. Chop cabbage, onion, and cilantro and toss together in a large bowl. Squeeze one full lime over the mixture and let sit overnight.
2. Peel and devein shrimp. Toss in a bowl with Yellowbird Serrano Condiment until shrimp is covered.
3. Place a sauté pan over medium heat. Once the pan is hot, add olive oil and minced garlic. Toss in shrimp, stirring frequently until the color is pink and opaque. About 4–5 minutes.
4. Distribute cooked shrimp onto 6 medium-sized corn tortillas, add red cabbage slaw, top with Yellowbird Serrano Condiment, and enjoy!