For the Slaw:
2 In a bowl, combine the cabbage, cilantro, lime juice and salt. Toss to combine and let sit for at least 5 minutes before tasting and adjusting with salt and lime juice as desired. Cover and refrigerate until ready to serve.
For the Guacamole:
5 In a bowl, combine the avocado, onion, cilantro, lime juice, salt and pepper. Using a fork, mash all of the ingredients together until combined. Taste and adjust with salt, pepper and lime juice as desired. Cover and refrigerate until ready to serve.
For the Chile Lime Crema:
8 In a blender, combine the sour cream, mayonnaise, cilantro, jalapeño, lime juice, salt, and pepper. Blend until smooth and creamy. Taste for seasoning and adjust with salt, pepper or lime juice as desired. If your crema is too runny, you can add ½ an avocado and blend until thickened. Transfer to a serving bowl, cover and refrigerate until ready to serve.
For the Shrimp:
11 Pat the shrimp very dry with a paper towel. Transfer the shrimp to a bowl along with the paprika, chile powder, onion powder, garlic powder, cayenne, salt and pepper. Toss well to combine.
12 Preheat a skillet over medium heat. Add the avocado oil and heat until shimmering. Add the shrimp and spread evenly into a single layer. Cook the shrimp until golden brown, around 2 minutes. Flip and cook the other side until golden brown and the flesh is no longer translucent, around 2 more minutes. Transfer to a plate and cover with foil to keep warm.
13 In the same pan, heat the tortillas for 10-15 seconds per side.
14 To assemble the tacos, spread a layer of guacamole onto the tortilla. Top with the shrimp, slaw and a drizzle of chile lime crema. Serve with extra lime wedges for squeezing.
