In a medium size bowl, start by mixing the seasonings for the shrimp... extra virgin olive oil, garlic, cajun creole seasoning, cayenne pepper, and salt.
Add the shrimp to the seasoning and mix well. Cover with a plastic wrap and place the shrimp in the refrigerator for 10-15 minutes.
Now prepare the cabbage slaw. In a large bowl, combine all the ingredients for the slaw.
Mix and set aside until ready to serve the tacos.
Now prepare the Avocado Cream Sauce. In a food processor combine all the ingredients for the sauce.
Pulse and blend for about 30 seconds.
Sauce is ready, and it's vegan.
Take a bunch of corn tortillas and place them in a foil and cover.
Place the foiled tortillas in a toaster oven and bake for about 10 minutes at 400 degrees.
While the tortillas warm up, cook the shrimp. Heat a cast-iron skillet on medium heat. Coat the bottom of the skillet with a spray of olive oil. You don't need much oil as the shrimp already has oil. Place the shrimp on the skillet. You will need to do this in 2 batches.
Cook the shrimp for 2 to 2 ½ minutes on each side. Do NOT overcook. Flip. The shrimp will be charred.
Remove the shrimp from the skillet, and repeat with the next batch.
Shrimp is done.
Tortillas should be done.
Now assemble. Place cabbage slaw on one half of the tortilla.
Place 3 pieces of shrimp on the other side. You can remove the tail at this time.
Top with avocado cream sauce.