Thaw shrimp in the fridge or under cold running water for 5 minutes

Shred cabbage and julienne carrot and jalapeno

Combine shredded cabbage, julienned carrots, and jalapeno in a bowl

Add a strong pinch of salt to the slaw

Add honey/agave and lime juice to the slaw and stir to combine

Taste and adjust seasoning as needed

Squeeze avocado flesh into a bowl for the guacamole

Add salt, lime juice, minced garlic, onion powder, and chile flakes to the avocado

Mash avocado with a fork to combine

In a separate bowl, combine mayo, sriracha, lime juice, and minced garlic for the spicy mayo

Stir the spicy mayo to combine

Heat tortillas in a dry non-stick pan until warmed through and floppy

Keep tortillas warm in a tortilla warmer

Add shrimp to a bowl with olive oil, salt, paprika, chili powder, cumin, chile flakes, onion powder, and garlic powder

Mix shrimp to coat evenly with seasonings

Add oil to a preheated non-stick pan over medium heat

Add shrimp to the pan and cook for about 1 minute on the first side

Toss shrimp and spread into an even layer

Cook for another minute or until shrimp turn opaque

To assemble tacos, add a spoonful of guacamole to a warmed tortilla

Top with cooked shrimp

Add the cabbage slaw

Finish with spicy garlic mayo