Baja Shrimp Tacos

Pat dry with a paper towel, then place into a large bowl. Add ground cumin, chili powder, garlic powder, onion powder, kosher salt, and black pepper. Toss to coat, ensuring all of the shrimp are covered in the seasonings. Add olive oil to a large skillet over medium heat. Add the shrimp and cook on 2 minutes per side, until the pink is slightly curled and pink in color. Remove from the skillet and place onto a paper towel-lined plate.
Now make the coleslaw mix by adding mayo, minced garlic, sour cream, lime juice, hot sauce, and a pinch of salt to a separate bowl. Mix together, then add the coleslaw mix and toss to coat.
Now make the baja sauce - add an avocado, sour cream garlic cloves, cilantro, lime juice, and hot sauce to a food processor. Blend until smooth, about 20-30 seconds.
Optional but recommended - lightly toast the corn tortillas (or flour tortillas if that's what you prefer) on the stove top over medium heat until lightly charred on the edges.
Assemble the tacos. Add the slaw mixture to a warm tortilla, add shrimp on top, then drizzle the creamy sauce on top. Garnish with diced red onion, fresh cilantro, cotija cheese, and served with lime wedges on the side.