1 lb raw shrimp, deveined and peeled
3 tbsp olive oil
3 tbsp low-sodium taco seasoning
2 limes
3 cups coleslaw mix (I used large brussels sprouts – chopped and shredded carrots)
1/4 vanilla Greek yogurt
1/2 tsp honey
Carb balance tortillas
Cilantro, optional

Marinade shrimp – in a small bowl mix olive oil, seasoning and squeeze of lime to make marinade.
Place shrimp in a large ziplock bag along with marinade, let sit 12-15 minutes.

Preheat oven to 425 degrees.

Mix slaw:
In a small bowl mix together yogurt, honey and squeeze of lime.
Add three cups prepared slaw mix (shredded cabbage/carrots).
Stir and allow to absorb moisture.

Place marinaded shrimp on a foil lined cookie sheet. Add 1/2 of slaw mixture to one side.
Cook in oven for 10-12 minutes, stir halfway through.
Place cooked slaw in the bottom of warmed tortilla, shrimp over slaw and top with coleslaw and cilantro.

Enjoy!