1. Season the shrimp with salt and pepper and set aside.
2. In a small sauce pan over medium heat, add tomatillos, onion, jalapeno and garlic for 5-7 minutes, until the tomatoes have soften. Turn the heat off and transfer the mixture in a blender.
3. Blend until smooth (add 1-2 tablespoon water if the sauce is too thick) and transfer tomatillo sauce to a jar or tupperware container. Refrigerate for 15-30 minutes or until it’s time to use.
4. Put ingredients for spicy mayo sauce in a bowl and mix until blended.
5. In a mixing bowl, add shredded cabbage and lime juice and toss well. Set aside.
6. Cook the shrimp over a grill or add 1 tablespoon olive oil to a pan over high heat. Cook on each side for 3-4 minutes, until cooked through.

Assembling shrimp tacos:

1. Heat up two corn tacos (I warm them up in a pan for 10 seconds on each side) and layer them on top each other.
2. Spread spicy mayo and add a few slices of avocado. Layer with shrimp, tomatillo sauce, shredded cabbage and cilantro. Serve immediately.