1Combine coconut milk, 1 tbsp lime juice, ginger, garlic, honey, red pepper flakes, and 1/4 tsp sea salt in a medium bowl. Add shrimp, toss to coat, and marinate in the refrigerator for at least 15 minutes, or up to 30 minutes.

2While shrimp marinates, prepare the slaw: In a separate bowl, combine shredded cabbage, mango, red onion, cilantro, minced jalapeño, 1 tbsp lime juice, rice vinegar, and 1/4 tsp sea salt. Toss gently to combine and set aside.

3Heat olive oil in a large skillet or cast iron pan over medium-high heat. Once hot, add marinated shrimp in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side, or until pink and opaque.

4While shrimp cooks, warm tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or heating them individually in a dry skillet over medium heat for about 20-30 seconds per side.

5Assemble tacos by spooning a generous amount of slaw into each warm tortilla, then topping with 3-4 pieces of cooked shrimp.

6Garnish each taco with a slice of fresh avocado and an extra sprinkle of cilantro, if desired. Serve immediately.