Wash and dry all produce. Zest one lime until you have 1 tsp zest, then cut into halves. Cut remaining lime in half, then cut one half into wedges. Peel, halve, and thinly slice onion. Halve, pit, and thinly slice avocado. Roughly chop cilantro.

Add cabbage, sour cream, juice from one lime half, and a pinch of salt and pepper to a medium bowl. Toss until combined.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, 3-4 minutes.

Meanwhile, rinse shrimp and pat dry with a paper towel. Once onions are browned, add shrimp and and a pinch of chili flakes (to taste) to pan. Season with salt and pepper. Cook, tossing, until shrimp start to turn pink, 2-3 minutes. Stir in juice from 2 remaining lime halves, lime zest, and honey. Cook, stirring, until shrimp are cooked through, 1-2 minutes.

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.

Fill each tortilla with shrimp mixture, slaw, avocado, and cilantro. Serve with lime wedges on the side for squeezing over.