Pat shrimp dry. In a mixing bowl, combine cornstarch and 1 tsp. water. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. In another mixing bowl, combine cornmeal, seasoning blend, and a pinch of salt. Add shrimp to cornstarch mixture, coating completely. Transfer to cornmeal-seasoning blend mixture, coating completely and pressing gently to adhere.

Start the Ranch Slaw In another mixing bowl, combine slaw mix and dressing (to taste). Set aside.

Finish the Ranch Slaw Place corn in a microwave-safe bowl. Microwave until warmed through, 30-60 seconds. Stir corn into bowl with ranch slaw. Set aside.

Cook the Shrimp Line a plate with a paper towel. Place a large non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and shrimp to hot pan. Cook until shrimp are browned and reach a minimum internal temperature of 145 degrees, 2-4 minutes per side. Remove from burner. Remove shrimp to towel-lined plate.

Warm Tortillas and Finish Dish Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan. Plate dish as pictured on front of card, filling tortillas with shrimp and ranch slaw (to taste), and topping with crispy onions and cheese (crumbling with if needed). Bon appétit!