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Prepare the cilantro lime slaw according to instructions. Combine all of the chipotle crema ingredients in a blender and pulse until smooth.*
Note: Use package of coleslaw and add ½ cup chopped fresh cilantro, 2 tbsp lime juice, 1 tbsp evoo, salt, pepper. Don’t need blender for crema … just mix yogurt, chipotle chili powder, lime juice, salt.
In a mixing bowl, toss the shrimp with the taco seasoning, plus a generous pinch of salt and black pepper, until evenly coated. Heat oil in a large non-stick sauté pan over medium-high heat. Cook the shrimp for 3 to 4 minutes, flipping once, until they are opaque and cooked through. Transfer to a clean plate and set aside.
Fill each flour tortillas with a generous serving of the slaw, a few slices of avocado, a few shrimp, a drizzle of chipotle crema and sprinkle of your favorite toppings.
Serve warm and enjoy!