Thinly slice radishes

Peel carrots

Using veggie peeler, shave carrots into long, thin ribbons

In a medium bowl, combine radishes, carrots, sugar and juice of 1/2 lime.

Season with salt and pepper. Set aside to let pickle

Tear cilantro leaves from stems, place in a bow.

Cut remaining limes into wedges. Set aside.

Cut shrimp into chunks. Sprinkle/coat with blackening season. Cook in a hot skillet until they are no longer pink.

Put shirmp on tortillas with slaw, cilantro and sour cream. Squeeze on lime juice.