Place shrimp and taco seasoning in a Ziploc bag and shake until shrimp is coated with seasoning.
Heat oil in a large pan over medium heat. Place shrimp in pan and cook for about 2 minutes on each side or until pink and cooked through.
Remove shrimp and place on a plate. Cover with foil to keep warm.
Place tortilla scoops out on a tray and place a little bit of cabbage in each scoop.
Spoon about 1 tsp of the cilantro cream sauce into each scoop over the cabbage.
Place shrimp and a couple dices of avocado into each scoop.
Drizzle a little Sriracha (optional) over shrimp and garnish with cilantro.
Serve immediately.
Combine sour cream, cilantro, lime juice, salt and pepper in a small mixing bowl.
Stir well to combine, cover with plastic wrap and refrigerate until ready to serve.
