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Stir together avocado cream ingredients in a small bowl until smooth. Refrigerate.
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Whisk together 4 cloves minced garlic, chili powder, red pepper flakes, tangerine juice, tangerine zest, soy sauce, brown sugar in a medium bowl. Add shrimp and marinate for 15 minutes.
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Heat olive oil in large skillet over medium high heat. Add shrimp to pan, and cook, turning once until shrimp is pink and cooked through.
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Meanwhile, heat tortillas one at a time in a dry skillet. Cook until crispy on both sides.
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Spread crispy tortilla with a generous layer of avocado cream. Top with shredded cabbage, diced avocado and shrimp. Garnish with cilantro.