Preparation

• In a small bowl, whisk together the marinade ingredients: 3 tablespoon avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.
• While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until smooth. If too thick, add another tablespoon of water. Set aside.
• Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
• You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat, place the shrimp into the skillet, ensuring they are laid flat. Cook for about 4-6 minutes, flipping halfway through.
• Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top, garnish with fresh cilantro, and serve with lime wedges!