Begin by preparing the slaw. Place the apple cider vinegar, chopped jalapeño, olive oil, lime juice, and honey into a mason jar. Cover and shake until all the ingredients are combined. Set aside.

Next, mix the peppers, onion, cabbage, and cilantro to a bowl and pour the dressing over the vegetables. Mix until all the vegetables are covered with dressing.

Place the bowl into the refrigerator for later.

Place the greek yogurt and avocado into a bowl. Smash the greek yogurt and avocado together with a fork until they are mixed together.

Add the hot sauce, lime juice, and salt to the greek yogurt and stir until combined.

Place into the refrigerator for later.

To prepare the shrimp, add shrimp to a large bowl and sprinkle the shrimp with the taco seasoning. Make sure each shrimp is covered with seasoning.

Next, heat a large skillet over medium/high heat. Add olive oil.

When the olive oil is fragrant, add the shrimp and cherry tomatoes to the pan. Making sure each shrimp is laying flat on the pan. Cook the shrimp for about 2-3 minutes on the first side.

Flip the shrimp and tomatoes and cook for another 3-4 minutes or until the shrimp is a light pink color.

Remove shrimp and tomatoes from the heat and set aside.

Assemble the tacos by adding a few shrimp, 1 or 2 tablespoons of avocado sauce, and slaw to a tortilla and repeat until all the ingredients are gone.