In a bowl, combine shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and chopped fresh cilantro. Adjust sweetness and acidity to taste. Set aside to marinate.

In another bowl, season shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss well and let marinate for about 15 minutes.

In a non-stick pan, melt butter over medium heat. Add green peas and season with salt and pepper. Cook, stirring frequently, for 3–5 minutes until tender and heated through. Remove from heat.

Heat a large skillet over medium-high heat. Sauté marinated shrimp for about 2 minutes per side to an internal temperature of 120°F (48°C).)

In a small bowl, stir together ranch dressing and sriracha sauce to make the sauce.

Warm the taco shells. Assemble each taco with shrimp, a drizzle of sriracha ranch sauce, and a generous scoop of cilantro lime slaw.

In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Adjust sweetness or consistency as desired.

Serve the shrimp tacos with sautéed peas and Korean banana milk.