In a medium bowl, whisk together the mayonnaise, honey, lime juice and salt until smooth and well combined. Add the coarsely shredded purple cabbage and thinly sliced green onions, tossing until everything is evenly coated. Set aside while you prepare the shrimp so the flavors can blend.

In a 12-inch skillet, melt the butter over medium-high heat. Add the uncooked deveined peeled large shrimp in a single layer; cook 2 to 3 minutes, turning once, until pink and cooked through. Stir in the cloves garlic, hot sauce and package Old El Paso taco seasoning mix until the shrimp are well coated. Heat to simmering, then reduce heat and simmer uncovered 1 to 2 minutes, stirring frequently, until thickened and the sauce is piping hot.

Heat the package Old El Paso mini tortilla bowls as directed on the package. Divide the cabbage mixture evenly among the warm bowls, then divide the shrimp mixture among the bowls. Top each with chopped fresh cilantro leaves, and serve with lime wedges on the side for squeezing over just before eating.