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Make the Shrimp Taco Sauce – In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.
Prep the Toppings – Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.
Season the Shrimp – Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
Cook the Shrimp – Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.
Heat the Tortillas – You can toast the tortillas over a gas flame, on a griddle or in a skillet.
To Serve – Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.