Spice-Rubbed Shrimp Tacos with Creamy Avocado Sauce

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Spiced Shrimp:

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon sweet paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

80 small shrimp (about 1 1/2 pounds), peeled (remove tail shells) and deveined

Cooking spray

Avocado Sauce:

2 medium ripe Hass avocados, peeled and pitted

4 scallions, roughly chopped

2 garlic cloves

Zest and juice of 2 limes

1 jalapeno, stem removed, pepper split in half with seeds left in

1 cup tightly packed cilantro leaves

1/2 cup cold water

3 tablespoon white wine vinegar

1 teaspoon cumin

1/2 teaspoon kosher salt

Sixteen 5-inch yellow corn super-soft tortillas, charred and kept warmed 

3 cups finely shredded green cabbage

4 Campari tomatoes, cut into 1/4-inch dice

Hot sauce, for drizzling, optional

2 limes, cut into wedges