Mix together the seasoning for the shrimp in a small mixing bowl. Place the shrimp in a large bowl.
Coat the shrimp with 1 Tablespoon of Avocado Oil. Then add in the seasoning mixture and toss to coat the shrimp with the seasoning mixture.
Preheat a cast iron pan over high heat (approximately 450-500 degrees Fahrenheit). Spread the remaining avocado oil onto the pan.
Add the shrimp to the pan.
Cook the shrimp for 2-3 minutes. Do not move it to get a nice blackened coating on the shrimp. Flip and cook for an additional 2-3 minutes until the shrimp is cooked through.
Warm the tortillas.
Mix together the slaw ingredients in a medium sized bowl.
Then it’s time to build the tacos.
Divide the shrimp and slaw evenly between the tortillas.
Top the tortillas with the fresh cilantro and cojita cheese.
Serve warm and enjoy!
Notes
These tacos are best served fresh but you can refrigerate the leftovers in an airtight container for up to 3 days.