Preheat the oven to 300 degrees
Chop bacon into 1/2" pieces, then cook until fairly crispy. Set aside.
Thaw out, pat dry, peel and devein shrimp, then place in a bowl. Add seasonings and garlic to the shrimp and stir.
Heat a pan over medium-high heat, then add the olive oil. Add shrimp when the pan is warm, and cook for about 2 minutes per side or just until cooked through and pink in color.
Set the shrimp aside on a platter.
Wrap tortillas in foil and lightly toast them in the oven for about 10 minutes while preparing the other food.
Slice the red cabbage, and dice up the avocado. Chop the red onion into strips, and chop the fresh cilantro.
Add that to your working station, also known as your platter with the shrimp:)
Remove heated tortillas from the oven.
Build the tacos starting with the cabbage, avocado, onion, cilantro, and cheese, then add three shrimp for each taco. Now add some of the bacon pieces on top of each taco.
Mix together all of the ingredients for the sauce ingredients and pour over the tacos. I use a squeeze dispenser, but it's not necessary. I usually make the sauce ahead of time for no explainable reason. Add the lime wedges for garnish. Enjoy!