1 tbsp. each chili powder
1 ½ tsp. each granulated garlic and granulated onion
1 ½ tsp. ground coriander
½ tsp. cayenne pepper
2 tsp. kosher salt
¾ cup Greek yogurt, sour cream, or Mexican crema
¼ cup olive oil
½ cup fresh cilantro leaves
1 Haas avocado, peeled and pitted
2 scallions, coarsely chopped
2 limes, juiced
2 cloves garlic
1 jalapeño, seeded and coarsely chopped
Salt and pepper
1 ½ lb. medium shrimp—peeled and deveined, without tails
3 cups shredded green cabbage
12 corn tortillas
2 tbsp. olive oil
Crumbled Cotija or queso fresco, for topping
Sliced pickled jalapeños and lime wedges, for serving
In a small bowl, mix the spices and salt for the rub.
In a food processor or blender, pulse the yogurt, olive oil, 1/4 cup water, the cilantro, avocado, scallions, lime juice, garlic, and jalapeño until fairly smooth. Season the sauce to taste with salt and pepper.
In a medium bowl, toss the shrimp with the spice rub.
In another medium bowl, toss the cabbage with half of the sauce.
Working over a gas flame or in a hot cast-iron skillet, cook the tortillas until charred in spots, 1 to 2 minutes per side. Wrap the tortillas in a kitchen towel to keep them soft and warm.
In a large nonstick skillet, heat the oil, two turns of the pan, over medium-high. Add the shrimp and cook until opaque in the centers and browned at the edges, 5 to 7 minutes.
Build the tacos with the tortillas, slaw, shrimp,and cheese. Serve with the lime wedges, pickled jalapeños, and the remaining sauce.