To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.

To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/8 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.

Add shrimp to a bowl, season shrimp with spice blend and toss to coat.

Heat a large non-skillet skillet to medium high heat.

Add avocado oil to pan once hot and immediately add seasoned shrimp. Sear each side for 2-3 minutes.

Remove shrimp from pan and set on a plate to rest.

To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.

Assemble Spicy Shrimp Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2-4 shrimp and (optional) pico de gallo.