Easy Lowcarb Shrimp Taco

I use purple cabbage because of its beauty and also because i have in the fridge and needed to use it up! Also the tortilla used is lowcarb tortilla. Check here for the recipe video.
For this Easy Garlic Shrimp Taco recipe:

WHAT YOU NEED:
1 pound of peeled and clean shrimps
24 mini flour tortilla
2 cups of shredded purple cabbage
3tbsp of chopped garlic
1 /2 cup of chopped cilantro
Juice of half lime
1tsp of black pepper
4tbsp of olive oil
1tsp of bouillon
½tsp of salt

For the taco dressing
2TBSP of chopped garlic
1 Tbsp of chopped cilantro
Half lime Juice
1 cup of dairy free sour cream
1 cup of dairy free mayo
½ cup of Sriracha sauce

WHAT TO DO
–        Pat your clean shrimp dry, add bouillon, black pepper, chopped garlic; mix well.
–        On medium heat, Sautee your shrimp with the olive oil in the Tramontina Triply Clad SS sautéed pan. Finish the cooking with a drizzle of lime juice then set the cooked shrimp aside.
–        In the Tramontina mixing bowl, mix the following ingredient for the dressing: sour cream, mayonnaise, sriracha sauce, chopped garlic, lime juice, chopped cilantro. Mix well and set aside
–        Warm up the mini tortilla in the Tramontina Proline Nonstick Fry Pan on medium heat.
–        Start assembling your tortillas, by first placing your warm flour tortilla in the bowl, add shredded purple cabbage, spray about half teaspoon of optional lime juice on the cabbage. Add about 4 pieces of cooked shrimps, then the taco sauce and top the whole thing with cilantro.
Bon appetit.