1. In a bowl combine olive oil, garlic, smoked paprika, chili powder, cumin, cayenne pepper, lime juice, salt and pepper and toss with shrimp. Let marinate 10 minutes.

2. In another bowl whisk together mayonnaise, Greek yogurt, lime juice, honey, salt and pepper for slaw dressing.

3. Add green cabbage, red cabbage, carrot and cilantro to the slaw dressing and toss to coat. Chill if desired.

4. In a small bowl whisk together mayonnaise, sour cream, sriracha, lime juice and honey for the creamy sriracha sauce.

5. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and slightly charred. Remove from heat.

6. Warm the tortillas in the skillet or over an open flame until soft and lightly charred.

7. To assemble, place slaw on each tortilla, top with shrimp and drizzle with creamy sriracha sauce.

8. Garnish with lime wedges and avocado slices and serve immediately.