Start by making the pickled red onions. Boil water and slice the red onion into semicircles.
2
Add sugar and apple cider vinegar to an empty jam jar and pour in the boiling hot water. Stir until the sugar has dissolved. Add the red onion slices and let it cool down before putting in the fridge. Preferably, the onion pickles at least overnight, but one hour is sufficient as well.
3
Peel the shrimps and heat them in a wok, along with taco seasoning and a small splash of water.
4
Thinly slice the cabbage and cucumber.
5
Fill the tortillas with the sliced veggies, pickled red onion and shrimp, and top with chipotle salsa, sour cream and lime juice.
