In a medium bowl, combine finely chopped cabbage, fresh cilantro, and creamy mayonnaise. Squeeze in the juice of one lime and sprinkle with salt and pepper to taste. Mix well and set aside.

Heat a tablespoon of oil in a skillet over medium-high heat. Toss in the cleaned shrimp, then season with cumin and chili powder. Sauté for 4-5 minutes until shrimp turn pink and opaque.

In another skillet, warm the corn tortillas for about 30 seconds on each side until pliable.

On each warmed tortilla, layer cooked shrimp, slices of avocado, and a scoop of slaw. Top with Cotija cheese.

Serve assembled tacos on a platter with lime wedges for a bright finish.