Cornmeal-Crusted Shrimp Tacos

• To a large bowl, add coleslaw cabbage mix, mayo, 1/4 tsp (1/2 tsp) sugar, half the lime zest and lime juice. 
• Season with salt and pepper, then toss to coat. Set aside. 

• Using a strainer, drain and rinse shrimp. Pat dry with paper towels. 
• Sprinkle shrimp with 2 tbsp (4 tbsp) flour, tossing to coat. 
• In a medium bowl, whisk together egg and 1 tbsp (2 tbsp) water. 
• In a shallow bowl, combine cornmeal and Zesty Garlic Spice Blend. Stir to combine. 

• Working in batches, add shrimp to egg mixture, then into the cornmeal mixture and turn to coat both sides, pressing to adhere. Discard any excess breading. 
• Transfer shrimp to a plate. 

• Heat a large non-stick pan over medium. When hot, add 4 tbsp oil. (NOTE: For 4 servings, cook in two baches using 4 tbsp oil for each batch.)
• Add shrimp and cook for 1-2 min per side, until golden and crisp. Season with salt.

• Just before serving, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
• Divide tortillas between plates. Top with slaw, tomatoes, shrimp and cilantro. 
• Drizzle spicy mayo over top. 
• Squeeze a lime wedge over top. 

If you've opted fot shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Sprinkle shrimp with 2 tbsp (4 tbsp) flour, tossing to coat. In a medium bowl, whisk together egg and 1 tbsp (2 tbsp) water. In a shallow bowl, combine cornmeal and Zesty Garlic Spice Blend. Stir to combine. 

Working in batches, add shrimp to egg mixture, then into the cornmeal mixture and turn to coat both sides, pressing to adhere. Discard any excess breading. Transfer shrimp to a plate. 

Disregrad instructions to break up tilapia. Top tortillas with slaw, tomatoes, shrimp and cilantro.