1. In a medium bowl, toss the shrimp with Ghost Pepper Infused Olive Oil, lime juice, salt, black pepper, smoked paprika, and garlic powder until evenly coated.

2. In a second bowl, stir together the green cabbage, red cabbage, cilantro, Greek yogurt, mayonnaise, lime juice, honey, and salt until the slaw looks creamy and well mixed.

3. Let the slaw rest while you cook the shrimp so the cabbage softens slightly and the flavors blend.

4. Heat a large skillet or grill pan over medium-high heat until hot.

5. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until opaque, lightly charred, and just cooked through.

6. Warm the tortillas in a dry skillet or directly over a low flame for a few seconds per side until flexible and lightly toasted.

7. Fill each tortilla with shrimp, a generous scoop of cilantro slaw, avocado slices, and diced red onion.

8. Finish with lime wedges and an extra light drizzle of Ghost Pepper Infused Olive Oil if you want more heat at the table.