Step 1

In a large bowl mix together the olive oil, lime juice and taco seasoning. Add the shrimp and toss to coat.

Step 2

Make the crema: Add the avocado, garlic, sour cream, salt, lime juice, cilantro and jalapeño to the base of a food processor. Blend until smooth.

Step 3

Make the slaw: In a large bowl toss together the cabbage, raw onion and cilantro with 1/2 cup of avocado crema until fully incorporated.

Step 4

Heat a large skillet over medium. Warm the tortillas, using a little bit of olive oil if desired. Once warmed/toasted, place them on a plate and cover them with a tea towel so that they stay warm. Add the shrimp to the pan and cook until pink and fully cooked through about 2 minutes each side.

Step 5

Place 3-4 shrimp on each tortilla and top with the slaw. Serve with hot sauce if desired.