Step 1

Pulse all the sauce ingredients in a food processor or blender until mostly smooth.

Step 2

Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.

Step 3

Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

Step 4

For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.