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Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix until well coated.
Heat oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.*
In a large bowl, mix together the ingredients fo the slaw until combined.
Serve on corn tortillas. To assemble, layer some mashed avocado, shrimp and slaw. Garnish with cheese, cilantro and lime juice, if desired.