Mix together the yogurt, cilantro, lime juice, and kosher salt together. Add the cabbage and toss to coat. Cover and refrigerate until ready to serve tacos.
For the Shrimp Tacos
Pat the shrimp dry with paper towels.
Place the shimp in a mixing bowl with ½ tablespoon olive oil, zest of the lime, and the spices and toss to coat.
Heat a large nonstick skillet over medium-high heat. Add in the remaining ½ tablespoon of oil to the skillet. Add in the seasoned shrimp and cook for 4-5 minutes flipping once halfway through. You want to cook just until the shrimp is pink and curled. Overcooking will result in rubbery shrimp.
Remove the shrimp from the heat and toss with the juice of the lime.
Heat the corn tortillas and then top with slaw, shrimp, sliced avocado, and a drizzle of hot sauce and minced cilantro. Serve immediately.
Shrimp: You can use fresh or frozen shrimp. If using frozen shrimp, be sure to allow to fully defrost and pat dry before using. If using smaller shrimp that is not jumbo size, keep in mind you will not need to cook as long. Storage: While shrimp is always best in taste and texture the day it is prepared, it can be stored in the refrigerator in an airtight container for up to 3 days. Serve leftover shrimp cold, as reheated shrimp tends to dry out. The slaw can be stored in the refrigerator for up to 3 days as well.Gluten-free: Use corn tortillas or gluten-free tortillas for serving.Dairy-Free Shrimp Tacos: Instead of using Greek yogurt in the cilantro lime slaw, simply dress the cabbage with lime juice, salt, and cilantro.Don't like cilantro? Serve these tacos with classic coleslaw, or omit the cilantro from this recipe.Control the Heat: Feel free to increase, decrease, or omit the cayenne pepper to control the level of spice level of the shrimp.The nutrition facts are based on the shrimp and slaw, not avocado or tortilla.