Make the Lime Slaw: In a bowl, combine the shredded cabbage, half the minced red onion, a handful of chopped cilantro, 1 tablespoon lime juice, 1 teaspoon lime zest, a pinch of salt, and 1 teaspoon honey. Toss and let it sit while you cook the shrimp. This helps the flavors meld and slightly softens the cabbage.

Season the Shrimp: Pat shrimp dry. In a bowl, mix 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of black pepper. Add shrimp, 1 tablespoon oil, minced garlic, and the zest of 1 lime. Toss to coat evenly.

Prep the Avocado Lime Sauce: Mash the avocados in a bowl with 2 tablespoons lime juice, a pinch of salt, and a tablespoon of chopped cilantro. For a creamier texture, stir in 1–2 tablespoons sour cream or Greek yogurt. Add minced jalapeño if you like heat.

Warm the Tortillas: Heat a dry skillet over medium-high. Warm each tortilla for 20–30 seconds per side until pliable and lightly charred in spots. Wrap in a clean towel to keep warm.

Cook the Shrimp: Heat a large skillet over medium-high with 1 tablespoon oil. Add shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque. Do not overcook. Squeeze in 1 tablespoon lime juice at the end and toss.

Assemble the Tacos: Spread a spoonful of avocado lime sauce on each warm tortilla. Add a few shrimp, a small handful of slaw, and any extras like crumbled Cotija, sliced radishes, or hot sauce. Finish with a squeeze of lime.

Taste and Adjust: If anything tastes flat, you likely need more acid or salt. Add a sprinkle of salt over the tacos or another squeeze of lime to bring everything into balance.