Prep the creamy green sauce first, since everything else comes together quick - add all of the sauce ingredients to a blender or food processor and pulse until smooth.

Set aside in the fridge until you're ready to assemble.

Shred the cabbage super fine.

Slice a portion of the jalapeño into thin slices for serving, then chop the rest super fine for the salsa.

Chop the mango, pineapple, avocado, and cilantro and mix together with the juice of 1 lime and a pinch of salt for the salsa.

Set the salsa aside in the fridge until you're ready to serve.

Heat up the refried beans according to package instructions.

Remove the tails from the shrimp and pat dry.

Add the shrimp to a bowl with a drizzle of olive oil, juice of 1 lime, and taco seasoning - use enough so the shrimp are well coated (about 2/3 of the Siete packet). Mix together.

Heat your grill or grill pan and grease it.

Add the shrimp and cook for 3 minutes per side, or until nicely charred and cooked through - they cook fast, so keep an eye on them.

Heat up your tortillas of choice.

Add a scoop of the creamy sauce to the cabbage and mix around for the slaw.

Assemble tacos with the slaw, shrimp, salsa, creamy sauce, cilantro, jalapeño, and extra lime!! ENJOY!