Sunny with Shadows

0 Prep the shrimp. Peel and devein. Pat dry and add to a medium bowl and drizzle with half of the olive oil. Mix all spices for shrimp in a small bowl and dump onto the shrimp, completely coating them. Let marinate for 30 minutes. 
2 Make the slaw. While the shrimp are marinating, wash purple cabbage and slice into thin strips. Pat dry and add lime juice, honey, cilantro, and salt. Mix until well combined. 
4 Make the avocado crema. In a blender mix avocado, lime juice, sour cream, garlic powder, salt and water. Blend until smooth, adding more water until you meet your desired consistency. 
6 Blacken the shrimp. Heat a pan (preferably cast iron) on medium heat. Add the rest of the olive oil to the pan and heat through for about 1 minute. Add the shrimp in a single layer and cook for 2-3 minutes on each side. 
8 Assemble the tacos. Heat your tortillas in a pan on the stove, dry. Add a layer of slaw, then top that with about 3 blackened shrimp. Drizzle the  avocado crema on top of shrimp, and sprinkle with queso fresco and fresh chopped cilantro. Enjoy!