Makes 4 servings.

Ingredients:

• 1 package Rudi’s Gluten-Free Bakery™ Plain Tortillas
• 1 lb. shrimp, peeled and deveined
• 1 lime
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 clove garlic, chopped
• 3 cups shredded green and purple cabbage
• 2 Tbsp. canola oil
• 1 Tbsp. olive oil
• Fresh cilantro
• Salt and pepper to taste
• ¼ cup mayonnaise
• ¼ cup milk
• ½ tsp. vinegar
• 1 tsp. sugar
• ¼ tsp. salt
• ¼ tsp. cayenne pepper​

Directions:

1. In a large mixing bowl, combine mayonnaise, vinegar, salt, sugar and cayenne pepper. Add in shredded cabbage and toss together. Refrigerate for at least 30 minutes.
2. In a gallon-sized plastic bag, combine shrimp, olive oil, cumin and chili powder. Coat well and allow to marinate at least 30 minutes.
3. Heat canola oil in a large skillet on medium heat. Add minced garlic and allow to cook about 1 minute.
4. Add shrimp to skillet and cook about 4-5 minutes or until completely opaque, remove from heat and let cool.
5. Layer shrimp and cabbage slaw on gluten-free tortilla and garnish with cilantro and squeeze of lime juice.