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Preheat the oven to 425°F.
Combine cassava flour, salt, paprika, and garlic powder in a bowl, stir to combine, and set aside.
Roll each shrimp in the flour mixture, tap off any excess flour, then dip each floured shrimp in the beaten egg, followed by tossing them in the shredded coconut until coated. Lay the coated shrimp on a parchment paper lined baking sheet.
Drizzle the coated shrimp with the avocado oil and place in the preheated oven to bake for 7 minutes until golden. Flip halfway through.
For the lime crema, use a mortar and pestle to mash the cilantro until it is a paste. Add the lime juice and coconut yogurt, stir to combine. Season with black pepper and set aside in a small bowl.
For the guacamole, add all of the guacamole ingredients to a bowl and stir while lightly mashing with a fork until combined.
To assemble the tacos, add a couple of shrimp to a grain-free tortilla (or lettuce leaf if you prefer that), along with sliced red cabbage, a drizzle of crema, a spoonful of guacamole, and some pico de gallo if desired.