First things first, we want our shrimp bursting with flavor. In a large skillet over medium heat, add the neutral oil. Once it's hot, toss in the shrimp along with the butter. Sprinkle the taco seasoning over the shrimp. Cook for about 4-5 minutes until the shrimp turns pink and cooked through. Set aside while you prepare the slaw.

In a bowl, combine chopped cilantro, mayonnaise, minced garlic, lime juice, honey, and sour cream. Whisk the mixture until smooth. Take a taste! Adjust with salt or extra lime juice if needed. This zesty sauce is what brings everything together.

In a large mixing bowl, combine finely shredded green and purple cabbage. You can add more crunch with additional vegetables like bell peppers or carrots if you'd like. Don't be shy about experimenting!

Once the shrimp has cooled slightly, add it to the cabbage mixture. Drizzle your cilantro lime sauce over the top. Gently toss everything together until well combined.

If you’re opting for taco shells, warm them slightly in a pan to make them more pliable. Serve generous scoops of the shrimp and slaw mixture on each tortilla.

Finally, it’s time to pile on the toppings! Add diced avocado, fresh tomatoes, radishes, and a sprinkle of feta if you’re using it. A drizzle of fresh lemon juice adds a nice final touch.