- Heat 2 tablespoons of oil in a large skillet over high heat. Sprinkle shrimp evenly with The Original Bird’s Nest Sweet Scotch Rub. Add the shrimp to the pan; cook, often stirring, until opaque, 3 to 4 minutes. Transfer to a plate.
- Toss cabbage, cilantro, lime juice and the remaining 2 tablespoons of oil in a medium bowl until combined.
- Divide the shrimp among warm tortillas. Top with cabbage mixture, avocado and pico de gallo. Served with additional lime wedges.