Combine olive oil, ancho, honey, lime zest, garlic and a big pinch of salt. Skewer your shrimp and coat with the marinade. Allow to marinate in the fridge for an hour in the fridge .
Make the avocado salsa: Combine all ingredients in a blender. Check for seasoning and add more salt and lime juice as needed.
Make the slaw: Thinly slice the cabbage and dress with the orange juice, honey, olive oil and salt to taste.
Heat a gas or charcoal grill to medium-high, direct heat. We used our @biggreenegg XL.
Grill the shrimp until they start to get a nice sear on the outside and turn completely pink, about 3 minutes per side. Then pull them off.
Grill your tortillas and build your tacos — start with one shrimp per tortilla, add your slaw and drizzle with avocado salsa.