After the shrimp is grilled, place the tortillas on the grill for 15-20 seconds per side.
Spread 2-3 tbsp avocado salsa in the middle of each tortilla, then top with four shrimp and cabbage slaw.
Add crumbled cotija cheese and fresh chopped cilantro on top.
Notes
Other Optional Toppings: Sour Cream, Hot Sauce, Pico De Gallo
Stovetop Method: if you don't have a grill available, the shrimp can be cooked on the stove in a grill pan or cast iron skillet over medium high heat. Cook the shrimp for 1-2 minutes per side.