Prepare the slaw by adding the cabbage, purple cabbage, matchstick carrots, red onion, and cilantro leaves to a large bowl. Toss gently to combine.
1 cup green cabbage, 1 cup purple cabbage, ½ cup matchstick carrots, ¼ cup red onion, ¼ bunch cilantro
In a separate bowl, mix together the greek yogurt, agave, lime juice, hot sauce, and sea salt until well combined. Reserve about ¼ cup for extra sauce to drizzle on top of the tacos.
⅔ cup greek yogurt, 2 tablespoon agave, 2 tablespoon lime juice, 1 teaspoon hot sauce, ½ teaspoon sea salt
Add the remaining yogurt mixture to the bowl with the slaw ingredients and toss well to coat. Place a lid or some plastic wrap over the bowl and let the slaw chill in the fridge while you prepare the rest of the tacos.
In a large bowl, add the shrimp, lime juice, chili powder paprika, sea salt, cumin, and garlic powder. Toss well to coat the shrimp.
1 lb shrimp, 2 tablespoon lime juice, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon sea salt, ½ teaspoon cumin, ½ teaspoon garlic powder
Heat a large skillet over medium heat with the oil. Once the oil is shimmering, add the shrimp to the skillet and cook, stirring occasionally, until the shrimp are cooked through (about 3 - 4 minutes). Remove the skillet from the heat and set aside.
2 tablespoon oil
Make the avocado mash in a separate bowl by mashing the avocado with the lime juice, sea salt, garlic powder, and chili powder.
1 avocado, 2 tablespoon lime juice, 1 teaspoon sea salt, ½ teaspoon garlic powder, ½ teaspoon chili powder
Warm the tortillas up in the microwave for 10 seconds or on a skillet on the stove until soft and warm. Assemble the tacos by spreading the avocado mash on top of a tortilla first, followed by a spoonful of slaw, 4 - 5 shrimp, a drizzle of extra sauce and any taco toppings you want like cotija cheese and cilantro.
Corn tortillas, Cotija cheese, Cilantro