1. Thaw shrimp.
2. Sauté shrimp in olive oil, add taco seasoning and continue to stir for five minutes to allow shrimp to absorb flavour.
3. In a bowl, combine cabbage and half the pack of cilantro and squeeze in the juice of one lime. Season with salt and pepper, to taste.
4. Cut avocado into small cubes.
5. Cut feta cheese into very small cubes.
6. In a frying pan, grill tortillas for a few seconds on each side. Remember, you need to be able to fold the tortilla in half, so don’t overcook it.
7. Place tortilla on a plate, add a dollop of sour cream and spread, then add cabbage salad, shrimp mixture, avocado and feta cubes.
8. Top with a little sriracha mayonnaise and remaining cilantro leaves.
9. Serve tacos with a wedge of lime.

Chef’s secret

• The sriracha mayonnaise is a little hot, but not unbearably so. But if spicy food isn’t really your thing, you can make a garlic and sundried tomato mayonnaise instead.