Shrimp Tacos with Red Cabbage Slaw

1 lb small shrimp, cooked or raw
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
chipotle sauce
1/4 cup mayo
juice from 1 lime
1 teaspoon chipotles in adobo sauce
salt
red cabbage slaw
2 cups red cabbage, sliced thin
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
8 small tortillas, wheat or corn
toppings:
2 ripe avocados, diced
3 green onions, sliced
chopped cilantro
shredded cheddar cheese
salsa
lime wedges

1. Toss the thinly sliced cabbage with the vinegar, sugar, and salt. Set aside.
2. Warm the tortillas, either by wrapping in foil and placing in the oven heated to 325°F, or over an open gas flame on the stove, one at a time.
3. Stir together the mayo, lime juice, chipotle chilies, and a big pinch of salt in a small bowl.
4. Toss the shrimp with the salt, cumin, chili powder, paprika, and garlic powder.
5. Heat olive oil in a skillet over medium heat. Saute the shrimp briefly, until heated through (if shrimp is precooked) and about 2-3 minutes if using raw shrimp. Remove from heat.
6. Assemble tacos: fill warm tortillas with shrimp, slaw, diced avocado, and other other toppings and drizzle with sauce. Eat immediately.