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Place the shrimp in a bowl along with 1 tbsp olive oil and all of the spices and toss with your hands to ensure they are well coated. Set aside to marinate for a few minutes.
To make the coleslaw in a bowl combine the shredded cabbage and ¼ cup chopped scallions. In a food processor or blender combine the all of the ingredients for the cilantro lime green sauce and blend until smooth. Pour approximately half of the sauce over the coleslaw and toss until it's well coated. Set aside.
In a bowl combine all of the ingredients for the salsa and stir until well mixed.
Heat 1 tbsp olive oil in a skillet on high heat and once very hot add in the shrimp in a single layer. Cook them for 2-3 minutes per side until pink.
Warm the tortillas on the open flame of the stove or in the microwave (or if using celery root tortillas slice and grill them).
To assemble fill each warm tortilla with the coleslaw, avocado salsa and shrimp and then drizzle with the extra cilantro lime sauce. Serve with wedges of lime and sliced jalapeños.