Combine spices for blackened seasoning and add it to a medium bowl with the thawed shrimp, olive oil and garlic. Toss to fully coat and set aside to marinate for 15 minutes.
Prepare the cabbage slaw by adding the finely shredded cabbage to a bowl with lime juice and salt. Toss to coat and set aside to marinate.
Prepare the chipotle crema. Add all ingredients for chipotle crema to the bowl of a food processor. Process until smooth. Set aside until reddy to eat.
Chop cilantro if using, or rinse micro greens and set aside.
Mash the avocado and stir in the lime juice and salt, set aside.
Heat a large skillet over medium heat.
When hot, spray with a little cooking spray, add a layer of tortillas (I can fit 3 at a time in my large skillet), then spray the tops of the tortillas with a little more cooking spray (the cooking spray is optional but I like the way to tortillas brown with it). After allowing to brown on one side, flip and brown the other side. Repeat until you have browned as many tortillas as you need.
When tortillas are finished remove them from pan and return the empty pan to the heat. Add the shrimp and cook for 2-3 minutes per side, until no longer opaque. Remove from heat and transfer to a serving dish.
To assemble tacos, spread some mashed avocado onto a tortilla. Top with shrimp and cabbage slaw, drizzle on some chipotle crema and sprinkle on a little of the chopped cilantro or microgreens.
Notes
Leftovers - store components of the taco in separate containers with tightly fitting lids for best results. Shrimp will keep up to two days in the fridge. Crema will keep up to one week.