Prepare Shrimp Marinade: In a medium-sized bowl, combine the juice of 3 limes, 2 tablespoons of freshly chopped cilantro, 2 minced garlic cloves, ½ teaspoon of cumin, 1 tablespoon of olive oil, the zest of 1 lime, and kosher salt. Whisk until well blended, then add 1 pound of peeled and deveined shrimp. Allow the shrimp to marinate for 15-20 minutes at room temperature, ensuring they are fully coated in the vibrant marinade.

Make Garlic-Lime Mayo: While the shrimp marinates, prepare the creamy garlic-lime mayo. In a separate bowl, combine ⅓ cup of Duke's mayonnaise, 2 tablespoons of hot sauce, the zest of 1 lime, ½ teaspoon of garlic powder, and a pinch of salt. Mix all ingredients until smooth and well combined.

Prep Slaw: In a large mixing bowl, add 1 cup of shredded green cabbage, ¼ cup of chopped cilantro, ¼ thinly sliced red onion, and ½ sliced avocado. Squeeze in the juice of 1 lime and drizzle with 1 tablespoon of extra-virgin olive oil to dress the slaw. Toss gently, seasoning with salt to taste.

Cook Shrimp: Heat a skillet over medium-high heat and add the marinated shrimp, cooking for 2-3 minutes on each side, or until they turn pink and opaque. Once cooked through, remove from heat.

Assemble Tacos: Warm 8 tortillas until pliable. Load each tortilla with a generous portion of shrimp, followed by a scoop of the prepared slaw. Drizzle garlic-lime mayo over the top and serve immediately.