For the slaw: 1/2 red cabbage, thinly sliced Juice of 2 limes 1/2 cup chipotle-lime mayo 1/4 cup chopped cilantro Small pinch sea salt
For serving: Corn tortillas 2 avocados, cubed Extra chopped cilantro
Cook the shrimp
Pat shrimp dry and toss with chili powder, cayenne, paprika, and salt. Heat coconut oil in a large skillet and sauté 5 to 8 minutes until cooked through. Turn off heat and toss with the juice of 1 lime.
Make the slaw
Mix together the cabbage, lime juice, mayo, cilantro, and salt in a medium-sized bowl.
Serve the tacos
Heat tortillas until slightly warm in a dry hot skillet. Top with shrimp, slaw, avocado, and chopped cilantro.