• In a large bowl, toss together cabbage and carrots with the juice from two lime wedges and a quick drizzle of olive oil (about ½ tablespoonful). Set aside.

Cook the Shrimp

• Heat about 2-3 tbsp of olive oil in a large non-stick pan over medium-high heat, just enough to cover the bottom of the pan with oil.
• While that heats up, prep the shrimp: in another large bowl, toss together shrimp, cornstarch (or arrowroot powder), and taco seasoning. Season with salt and pepper, and mix until shrimp are evenly coated.
• Add the shrimp to the heated pan and cook until golden brown and crisp, which takes just about 2 minutes per side. Do not overcook the shrimp in this step! Once cooked, move shrimp from pan with a slotted spoon and set aside on a plate.

Make the Crema

• In a small bowl, stir together sour cream, the juice from one lime wedge, taco seasoning, then season lightly with salt and pepper. Add just enough water (about ½ to 1 tablespoon) to reach a consistency you can drizzle over the tacos. Set aside.

Assemble the Tacos

• Layer tortillas on a microwaveable plate with damp paper towels in between each tortilla. Microwave for about 30 seconds, just until warm and soft.
• Divide the cabbage & carrot slaw, shrimp, and sliced radishes between the tortillas. Drizzle with crema, garnish with sliced green onions. Serve with remaining lime wedges.