Step 1

Toss together the shredded cabbage, chopped peppers, cilantro, lime juice, vinegar, honey and salt in a large bowl. Refrigerate until ready to use.

Step 2

Slice the stems from the jalapeno peppers and add them to a medium sized pot along with the onion.

Step 3

Cover with water and bring to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften up. They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy. Strain but keep the liquid on hand.

Step 4

Add the boiled jalapenos and onion to a food processor along with the garlic, oil and salt. Process until very smooth and creamy, about 4-5 minutes.

Step 5

If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water.

Step 6

Taste and adjust for salt.

Step 7

Pat the shrimp dry and toss them in a bowl with all of the seasonings to coat.

Step 8

Heat the oil in a pan to medium heat and add the shrimp. Cook gently for 4-5 minutes, or until the shrimp are cooked through. Remove from heat.

Step 9

Serve the pieces of shrimp onto warmed tortillas, then top with crunchy cabbage slaw and creamy jalapeno sauce. Don't forget the hot sauce!