Pat the large cooked shrimp dry using paper towels. In a large bowl, combine almond flour with shrimp seasoning. Coat each shrimp in this mixture.

In a separate bowl, combine Greek yogurt, apple cider vinegar, lime juice, and honey. Add in the smoked paprika, garlic, chipotle powder, and salt. Mix until smooth.

In a large bowl, mix shredded cabbage, red cabbage, and carrots. Pour three-quarters of the prepared Baja sauce over the slaw, tossing gently.

Heat a skillet over medium heat and add avocado oil. Once shimmering, add the coated shrimp and cook for 5-7 minutes until golden brown.

While the shrimp are cooking, warm whole wheat tortillas in a skillet or oven.

To assemble, place a generous scoop of slaw on each tortilla, top with shrimp, then red onion, cotija, remaining sauce, and cilantro. Serve immediately.