Step 1

Prepare the shrimp and pat them dry.

Step 2

Mix the ancho chili powder, cumin, salt, pepper, and almond flour together in a large mixing bowl.

Step 3

Add the shrimp in and mix to coat evenly and set aside.

Step 4

Mix the yogurt, vinegar, lime juice, honey, smoked paprika, garlic, chili powder, and salt together.

Step 5

Set aside.

Step 6

Mix the green cabbage, red cabbage, and carrots.

Step 7

Add in about 3/4 of the sauce and mix to coat evenly.

Step 8

Set aside.

Step 9

Heat the avocado oil in a sauté pan or skillet over medium heat.

Step 10

Cook the shrimp in the oil for about 5-7 minutes, or until the seasoning coating begins to brown and the shrimp are evenly warm.

Step 11

While the shrimp are cooking, heat the tortillas on a separate burner.

Step 12

Layer each tortilla with the slaw mixture, Baja shrimp, chopped red onion, cotija cheese, a drizzle of extra sauce, and chopped cilantro.

Step 13

Enjoy!