1: Cut up the cooked shrimp.
2: Mix the shrimp in a bowl with coleslaw and desired amount of Cajun seasoning.
3: Top the mixture on a low carb mission street tortilla.
4: Optionally garnish with cilantro and fresh squeezed lemon or lime juice.
5: For the coleslaw, mix together mayo, sweetener, and apple cider vinegar.
6: Once well combined, add the bag of coleslaw mix and refrigerate for a few hours before serving or overnight.
