CREAMY COLESLAW:

4 cups shredded purple cabbage (about half small cabbage)
1 carrot, shredded (about 1 cup)
1/2 cup chopped green onion
1/4 cup low fat mayonnaise
1/4 cup sour cream
2 tbsp Coconut Vinegar
1 tbsp honey
1 tsp ground cumin
1/2 tsp ground chipotle powder (optional)
1/2 tsp each salt and freshly ground pepper

SHRIMP TACOS:

1 tbsp Grace Organic Coconut Oil
1/2 tsp ground cumin
1/2 tsp each salt and freshly ground pepper
2 tbsp lime juice
1 tbsp honey
1/4 cup chopped fresh cilantro
12 small (6-inch) white corn tortillas, warmed
Grace Coconut chips
Lime wedges
1 lb peeled and deveined shrimp (21-25 ct.) (about 3 shrimp per taco)

PINEAPPLE SALSA:

Toss pineapple with red pepper, red onion, cilantro, jalapeno, lime juice and salt. Add hot sauce to taste (if using).

Chill for at least 30 minutes before serving. Adjust salt to taste.

CREAMY COLESLAW:

Toss cabbage with carrot and green onion. In a separate bowl, whisk mayonnaise with sour cream, Coconut Vinegar, honey, cumin, chipotle powder, salt and pepper.

Toss dressing with cabbage mixture. Let stand for 30 minutes.

Shrimp Tacos:

Heat Grace Organic Coconut Oil in a large, nonstick skillet set over medium-high heat. Add shrimp, cumin, salt and pepper.

Cook, stirring, for 2 minutes or until shrimp are completely pink.

Add lime juice and honey. Cook for 2 minutes or until shrimp is cooked through and well glazed; toss with cilantro.