Jada work perfectly with this dish.
1/2 cup sour cream
Juice of 1 large lemon
1/2 teaspoon Jada Lime Chicken Salt
1/2 teaspoon Jada Red Pepper Chicken Salt
1/2 cup cilantro
Add all ingredients to a mini food processor and process until the cilantro is chopped fine. Refrigerate while cooking the shrimp to allow the flavors to marry.
1 Tablespoon olive oil
1/2 medium onion, sliced thin
1 pound raw peeled and deveined jumbo shrimp
1 teaspoon Jada Barbecue Chicken Salt
1 bag Angel Hair Coleslaw
6-8 flour tortillas
Heat tortillas in a small skillet, one at a time over medium-high heat. Set aside and keep warm.
In a medium sized frying pan, saute the onion in olive oil until translucent. Add shrimp, sprinkle the Jada Barbecue Chicken seasoning on the shrimp, and saute approximately 4 minutes depending on the size of shrimp used, or until done.
Add some coleslaw in the warm tortillas and top with shrimp and sauce. Squeeze fresh lime on top, if desired.