Shrimp Tacos with an avocado salsa

I used whole wheat mini tortillas, but you can use whatever wrap you want 😋 reduce the number of shrimps and amount of cabbage/lettuce to reduce the portion. This makes 10 mini tacos or 6 big ones. 

Ingredients:
10 mini whole wheat tortillas or 6 large tortillas
For the shrimps:
20 pieces of shrimp , de shelled. 
3 tbs olive oil
1 tsp fajita mix, or 1/4 tsp of each: cumin, chili powder, salt, cayenne 
1 lemon, juiced 
1 clove garlic, minced 

Procedure:
1. Mix all the ingredients together in a large bowl, and add the shrimps to it. 
2. Coat the shrimps well, and let it sit in the fridge for 20 minutes while you prepare the rest of the ingredients. 
3. Once you prepared the slaw and avocado smash, heat an iron grill skillet on high heat.
4. Once the skillet is heated, spray some oil on it and place the shrimps on top. You might need to cook them in 2 batches depending on the size of your skillet and the size of your shrimps. 
5. Cook the shrimps for 2-3 minutes on each side. 
6. Heat up your tortillas in a skillet to warm them up, then assemble your tacos with the shrimps, slaw, and avocado smash 😋 serve with some extra limes and chili flake. 

For the slaw:
2 cups cabbage, shredded
2 cups lettuce, shredded 
3 limes, juiced 
1 tbs apple cider vinegar 
2 tsp agave or honey 
1/4 tsp salt 

1. Whisk everything together in a medium sized bowl, and add the lettuce and cabbage to it. Mix well.
2. Let it sit for at least 5 minutes to absorb the flavors. 

For the avocado smash: 
1 avocado
1 tbs onion 
1/4 cup cilantro 
1/4 tsp salt 
1 lime 
A sprinkle of chili flakes 
1. Roughly mix everything in a food processor. It will take less than a minute. You still want it to be a little textured.