Make Cilantro Lime Slaw: In a bowl, combine the shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and fresh cilantro. Adjust the honey and vinegar to taste. Set aside to marinate while you prepare the shrimp and boil the corn.

Marinate Shrimp: In a bowl, season the shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss to coat evenly and let it marinate for about 15 minutes.

Make the Corn: Melt the butter in a pan over medium heat. Saute the corn until hot about 1 - 2 minutes. Season with salt and pepper to taste.

Cook Shrimp: Heat a large pan or skillet over medium-high heat. Sauté the marinated shrimp for about 2 minutes on each side or until they curl and turn opaque. Cooking time may vary based on shrimp size and heat level.

Mix together the ranch and sriracha.

Assemble Tacos: Warm the corn tortillas. Place shrimp on each tortilla, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.

Serve the tacos with corn and Arnold Palmer.