Cilantro-Lime Shrimp Tacos with Cotija Slaw and Avocado

For the shrimp:
1 pound medium shrimp
Juice of 2 limes
2 cloves garlic, minced
1/2 tsp cumin
1 Tbsp olive oil
1/2 tsp kosher salt
2 Tbsp cilantro

Peel and devein shrimp. Combine remaining ingredients except cilantro; pour over shrimp, tossing to coat. Let stand 20 minutes while you assemble the slaw.

When ready, remove from marinade and cook in a skillet over medium-high heat until just pink, 2-3 minutes. Remove from skillet; add marinade, boil to reduce to 1-2 tablespoons of liquid, and pour atop shrimp. Add cilantro.

For the slaw:

1/4 head green cabbage, very thinly sliced

3 scallions, sliced

1/4 cup cilantro, minced

Juice of 1 lime

2 Tbsp avocado oil

1/2 tsp kosher salt

1/4 cup crumbled cotija or sheep's-milk feta cheese

Combine all ingredients, tossing together. Set aside.

For assembly:
8 corn tortillas, warmed
1 avocado, sliced