Core 1 Roma Tomato and cut into ¼* dice. Halve 1 Lime. Cut one half into wedges and juice the other half. Stem ¼ oz. Cilantro and tear leaves. In a mixing bowl, combine tomatoes, 3 oz. Shredded Red Cabbage, cilantro, 1 Tbsp. lime juice, and a pinch of salt and pepper. Set aside.

Pat 8 oz. Shrimp dry and season all over with 2 tsp. Taco Seasoning. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 3 oz. Diced Poblanos (to taste) to hot pan. Stir occasionally until slightly softened, 3-5 minutes. Add shrimp. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove from burner. While shrimp and poblanos cook, continue the recipe.

Place 6 Small Flour Tortillas on a prepared baking sheet. Some overlap is okay. Poke tortillas with a fork all over, 10 times each, then evenly top with 2 oz. Shredded Cheddar Cheese. Broil under hot broiler until cheese is melted and beginning to brown, 1-2 minutes. Watch carefully to prevent burning. Carefully remove from oven.

Fill tortillas with shrimp mixture (to taste), and garnish with salsa and 1 fl. oz. Garlic Aioli. Squeeze lime wedges over to taste. Bon appétit!