Chop cabbage, onion, and cilantro and toss together in a large bowl. Squeeze one full lime over mixture and let sit overnight.
Peel and devein shrimp. Toss in a bowl with Yellowbird Serrano Condiment until shrimp is covered.
Place a sauté pan over medium heat. Once pan is hot, add olive oil and minced garlic. Toss in shrimp, stirring frequently until color is pink and opaque. About 4 to 5 minutes.
Distribute cooked shrimp onto six medium sized corn tortillas, add red cabbage slaw, top with Yellowbird Serrano Condiment, and enjoy!