Toppings:

1. Start by prepping all the toppings before you cook the shrimp. You can make the dressing, pico de gallo, and quick pickled onion the day before to save some time.
2. See the 3 linked recipes for instructions on how to make those or see notes.

Green Goddess Slaw:

1. In a big bowl toss together shredded cabbage with about ¼-½ cup of the Green Goddess Dressing. Set aside until ready to serve.

Spicy Shrimp Tacos:

1. Preheat your oven to 300F (150F) (for warming up the tortillas).
2. Defrost, wash, and dry your shrimp. If they still have the tail on, I recommend removing it to make the tacos easier to eat. Gently pull on it to remove it.
3. In a medium bowl, toss together the shrimp and avocado oil. Add onion powder, garlic powder, chili powder, cumin powder, smoked paprika, sea salt, and toss to coat well.
4. Preheat a large pan over medium-high heat and add a splash more of the cooking oil if not nonstick.
5. Add seasoned shrimp in a single layer and cook for 2 minutes. Flip and cook for 2 more. They should turn opaque and pink when done.
6. Slowly pour in ¼ cup water a minute after you flip the shrimp to deglaze the pan and make sauce. Add more if needed. Take off heat.

To serve:

1. Warm up your tortillas in the preheated oven for 5 minutes. Keep them in a closed baking dish in the oven to keep warm without drying out.
2. Top your tortillas with the slaw, pico de gallo, quick pickled onions, spicy shrimp, and more green sauce on top.