First, marinate the shrimp. Place peeled, cleaned, defrosted shrimp in a bowl and toss together with the olive oil, garlic, smoked paprika, salt and pepper. Set to one side while you prepare the other elements of the tacos. (Side-note, you could do this much earlier in the day to allow plenty of time for the shrimp to marinade).
Place your slaw in another bowl and sprinkle with a little salt and the lime juice. Gently rub the salt and juice into the slaw to tenderize the cabbage.
Turn your broiler on to high. Arrange your tortillas 4 at a time on a baking tray and lightly grill for a couple minutes each side. I like mine a little crispy on the outside, take yours out sooner if you only want them warmed.
Whilst your tortillas are warming, spray a non-stick skillet with cooking spray and heat on medium-high heat. Add the shrimp and cook for a few minutes.
Bring all the ingredients to the table and allow people to construct their own tacos. If you want you can easily measure out the shrimp and divide the total weight by 4.
To make your tacos add the coleslaw, shrimp and pico de Gallo and then drizzle each taco with 1/2 tbsp of the avocado vinaigrette.