-Melt coconut oil in a skillet over MEDIUM heat. Add garlic, pepper halves and pepper
flakes. Sauté for a minute or two, until the garlic is fragrant and soft but do not allow
it to brown.
-Add shrimp to the skillet in a single layer. Sprinkle with a pinch of salt. When they begin
to turn pink around the edges (after about 2 minutes), flip them and sauté until done
(about 1 to 2 minutes).
-When the shrimp are cooked, turn off the heat. Remove the habañero halves. Stir in
the lime juice and cilantro.
-To assemble the tacos:
- Place approximately 1/4 cup of salad greens onto each corn tortilla.
- Sprinkle with corn and shredded cabbage.
-Top each with 3 shrimp. Serve immediately.