Step 1

Heat 2 tablespoons oil in a large skillet over high heat. Sprinkle shrimp evenly with shrimp seasoning and salt. Add the shrimp to the pan; cook, stirring often, until opaque, 3 to 4 minutes. Transfer to a plate.

Step 2

Toss cabbage, cilantro, lime juice and the remaining 2 tablespoons oil in a medium bowl until combined.

Step 3

Divide the shrimp among warm tortillas. Top with cabbage mixture, avocado and pico de gallo.