In a medium bowl, toss the shrimp with oil and the spice rub. Allow to marinate while you heat the grill. Cook the shrimp on the grill until pink and cooked through, about 7 to 10 minutes.
Alternatively, you can sauté the shrimp in a skillet on the stovetop.
Heat the tortillas on a hot griddle or wrap in foil and heat on the grill. Lay out the tortillas on a work surface.
Divide the cooked shrimp among the tortillas. Top with cabbage, tomatoes, chopped onion, cilantro, and avocado slices. Drizzle with the yogurt dressing. Serve the tacos with lime wedges on the side.
Notes:To make this as a freezer meal, store the spice mix in a small tiptop bag and place it and the package of seafood together in a larger bag as a "kit" to keep in the freezer until ready to prepare. Adaptation: Feel free to swap out the shrimp for 2 white fish steaks. Brush the steaks with oil and sprinkle with the spice rub. Once cooked, slice the steaks into pieces that will fit within the tacos.Nutritional values are approximate and based on 1 taco.