Place the shredded cabbage in a medium bowl and squeeze the juice from half a lime into it. Toss and let it sit while you prepare the rest.

Preheat your broiler to hi, and place the jalapeno on a small roasting pan. Roast until it's charred all over. Once black, transfer the pepper to a small baggie, and zip to close. After a few minutes, remove the pepper and rub the skin off with your fingers. Slice off the stem and finely chop the pepper. (you can remove the seeds for less heat, but it's really not that hot!)

Now flip the broiler to bake at 350. Flip a muffin tin upside down and carefully nestle the tortillas between the muffin tins. You might even want to microwave the tortillas for about 10 seconds, making them more pliable. You just want to be careful not to break them. Lightly coat with cooking spray and bake roughly 10 minutes, or just until slightly crispy. Remove from the oven.

In the meantime, season the shrimp with salt and pepper and sear in a large sauté pan until opaque. Won't take but a minute. Transfer the shrimp to the cabbage bowl.

In another small bowl, whisk together the ranch and salsa.

Now, pour the ranch mix over the shrimp, along with the minced jalapeno and cilantro. GIve it a big toss to incorporate everything. Taste it. Eeeeeeee! Sorry, I get excited.

Pile the shrimp mix into each tortilla, and give it another squeeze of lime and a few torn cilantro leaves.

YOU WILL FREAK.