1Season shrimp with taco seasoning. If I don't have it on hand I use cumin,chili powder, garlic powder, and cayenne. Put the shrimp into a sauce pan with a 1/4 cup of water and cover. Cook over medium heat for 5 minutes and turn the heat off. Cook longer for larger shrimp and less for small salad shrimp. Set aside. You can do this step ahead and store in the fridge until you make the salad. They can be used war or cold. Both ways are delicious!
2Prep cabbage, mango, and avocado and set aside. You can you bagged shredded cabbage salad or shred your own. Rinse and drain black beans. Set aside. Chop green onions and cilantro. Feel free to chop extra if you love cilantro! Set aside.
3To make dressing, whisk yogurt with oil, lime juice, garlic, salt, pepper, and chipotle sauce.
4To make the slaw, toss together the jalapeño, cilantro and green onion.
5Put the burrito on a plate and top with slaw. Drizzle the slaw with dressing. Sprinkle with avocado,mango, beans, shrimp, and feta. Drizzle with more dressing and garnish with cilantro.