1. Make the Bang Bang Sauce:

In a small bowl, whisk together avocado mayo, Greek yogurt, sriracha, agave, sweet chili sauce, and lime juice. Taste and adjust spice or sweetness if needed. Set aside.

2. Prepare the Coleslaw:
In a medium bowl, combine shredded cabbage and carrots, apple cider vinegar, lime juice, agave, olive oil, salt, and pepper. Toss until everything is evenly coated. Set aside to let the flavors meld.

3. Cook the Shrimp:

– Heat a drizzle of olive oil in a large skillet over medium-high heat.

– Add the shrimp in a single layer. Cook for about 2–3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook, they cook quickly!

– Remove from heat and toss the shrimp in the Bang Bang Sauce until fully coated.
4. Warm the Tortillas:

Heat corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.

5. Assemble the Tacos:

– Place a small handful of coleslaw on each tortilla.

– Top with several Bang Bang-coated shrimp

– Drizzle with extra Bang Bang Sauce if desired.

6. Serve and Enjoy!