Peel, de-vein, and clean shrimp. Toss shrimp in olive oil and Cajun spice until evenly coated. Let marinate for 20 minutes.
Heat up cast iron skillet to a medium/high heat. Cook shrimp approximately 3-5 minutes each side or until shrimp become pink. When shrimp are done, squeeze lemon over them and set aside.
Place low carb tortillas over two racks so that they droop down evenly. (This will be your taco shell) turn oven on to 350F. Once your oven has heated to 350F, pull out your tortillas. They will be perfect, pliable taco shells.
Place coleslaw in taco shell, shrimp, shredded cheese, sliced avocado, and drizzle sriracha on top. Enjoy!
