1) Put slaw mix into a large mixing bowl with 1 teaspoon salt, and 1/2 teaspoon black pepper and mix

2) Make slaw dressing, place jalapeno, avocado, crema, lime juice, apple cider vinegar, cumin, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper in a blender and turn on

3) Add avocado dressing to the slaw mix starting with half and add more dressing until all cabbage has dressing mixed in and refrigerate

4) Butterfly shrimp, take pearing knife and run down back of the shrimp but don go all the way through

5) Make batter for shrimp, combine masa flour, all purpose flour, ancho chili powder, garlic powder, salt, and pepper in a mixing bowl

6) In a separate mixing bowl whisk milk and egg together

7) Add the milk/egg mixture to the flour mixture and whisk until smooth. Should be the consistency of heavy cream. Add more milk a little at a time if you need to thin out

8) Heat up oil in a high sided saute pan on medium heat

9) Dip shrimp into batter draining excess and place into hot oil. Cook for 3 minutes or until golden brown turning to brown evenly. Once cooked drain on plate with paper towel and sprinkle with kosher salt

10) Assemble taco, heat tortilla in dry saute pan for 15 seconds each side, place 5 shrimp and desired amount of slaw. Repeat process 3 times.