Rinse and pat dry the shrimp with paper towels and set aside.
In a larger bowl, melt 2 tablespoons of the butter in the microwave. Mix the taco seasoning with the butter.
Toss in the shrimp and evenly coat them with the seasoned butter. Set aside.
Add the sour cream, garlic, shallot, jalapeño, cilantro, salt and lime zest and juice to a food processor. Pour the olive all over and process for about 30 seconds to make a nice dressing.
Take half of this dressing and mix with the coleslaw. Reserve the other half for later. It will seem a little liquidy but it will thicken after a while.
In a large 12-inch skillet, melt the remaining butter over a medium high heat.
Add the seasoned shrimp and cook for about 4-5 minutes, until no longer translucent. Move the shrimp around and turn etc.
Remove from the heat. Scoop a small serving of coleslaw in a tortilla, add about 3 shrimp then drizzle the dressing on top. Continue with the rest and serve!
Notes
You can use homemade taco seasoning for the seasoning on these.
If you like more heat do not de-seed the jalapeño since that is where the heat comes from.
If you can’t find the tri-color coleslaw mix, you can use the regular kind that just uses green cabbage.
We like to use large shrimp but you can use whatever size you like as long as it is the same weight.