Add shrimp and cook for 3-4 minutes, turning once, until pink and cooked through.

Fill each tortilla with cooked shrimp and top with coleslaw mixture.

Heat olive oil in a skillet over medium-high heat.

In a large bowl, toss the shrimp with the taco seasoning to coat evenly.

In another bowl, mix coleslaw, jalapeño, cilantro, honey, and lime juice.

Serve with lime wedges and extra cilantro if desired.

Warm the tortillas in a pan or microwave.