Defrost the frozen shrimp according to package directions. Note: Most recommend defrosting the shrimp overnight in the refrigerator, so don't forget to take it out of the freezer the night before!
In a medium mixing bowl, toss together the coleslaw mix, chopped cilantro (saving a few leaves for garnish), lime juice, salt and pepper until well combined. Set aside.
In a separate small bowl, whisk together plain greek yogurt, mayonnaise, sriracha, maple syrup and lime juice until combined. Set aside.
Heat the oil in a pan over medium heat. Add shrimp and stir fry for 1-2 minutes until it starts turning pink. Add garlic, chilli powder, cumin, paprika and chipotle powder and continue to stir another 3-5 minutes until shrimp is cooked through.
To each tortilla, add cilantro lime slaw, cooked shrimp, avocado, tomato, red onion, cheese and sriracha mayo. Optional: Add a squeeze of lime juice and cilantro for garnish. Enjoy!