Marinate the shrimp: In a medium bowl, combine 1/4 cup olive oil, lemon juice, lemon zest, garlic, salt, pepper and red pepper flakes, stirring well. Add the shrimp to the mixture and toss to coat. Refrigerate and allow to marinate for about 20 minutes. 

Make the Avocado Crema: In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro, 1 teaspoon salt and coconut aminos and blend until smooth. Put it in an airtight container and set aside in the refrigerator until ready to serve.

In a large bowl, add the cabbage, mayonnaise and ½ teaspoon salt. Toss to combine and set aside.

In a large skillet, over medium heat, heat 1 tablespoon of olive oil. Place half of the shrimp in a single layer in the pan and cook until golden and lightly charred on both sides, for 2 to 3 minutes total. If you have any burnt bits in your pan, wipe it out and repeat with the remaining shrimp. Remove and set aside.

Assemble the Tacos

On a plate or platter, place the jicama or corn tortillas and spoon a generous amount of the avocado crema onto each tortilla. Add the purple cabbage slaw and top with the shrimp. Garnish with chopped avocado, cilantro and jalapeño. Enjoy!