Begin by peeling and deveining your shrimp if they aren't already prepared. In a mixing bowl, combine the shrimp with lime juice, olive oil, minced garlic, ground cumin, and a pinch of kosher salt. Allow the shrimp to marinate for at least 15-20 minutes.

In a large bowl, mix together the shredded green cabbage, chopped cilantro, diced red onion, and avocado cubes. Drizzle with lime juice and olive oil, then season with salt to taste. Toss until well combined.

In a small mixing bowl, combine Duke's mayonnaise, your favorite hot sauce, lime zest, minced garlic, and a pinch of salt. Whisk until smooth.

Heat a non-stick skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until opaque and slightly curled.

Toast corn tortillas briefly on an open flame. Layer cooked shrimp onto each tortilla, top with avocado slaw, drizzle with garlic-lime sauce, and add extra hot sauce if desired.