In a medium bowl, combine 2 cups of finely chopped cabbage, ¼ cup of chopped fresh cilantro, ¼ cup of mayonnaise, and the juice of 1 lime. Season with salt and pepper to taste. Mix thoroughly and let the slaw sit for about 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of shrimp seasoned with 1 teaspoon of cumin and 2 teaspoons of chili powder. Sauté for 4-5 minutes until shrimp is pink and cooked through.

In another skillet, lightly char 8 corn tortillas for about 30-60 seconds on each side until warm and pliable. Keep them stacked in a kitchen towel.

Assemble tacos by layering each tortilla with sautéed shrimp, slices of avocado, a scoop of slaw, and crumbled Cotija cheese.

Serve the tacos on a platter and garnish with extra lime wedges for freshness.