For the Tacos

• 1 lb large shrimp peeled, deveined, tails removed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp chili powder
• 2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1 Tbsp olive oil
• 8 white corn tortillas
• cotija cheese optional topping
• 2 avocados diced
• Lime wedges for serving

For the Pineapple Coleslaw

• 16 oz tri color coleslaw
• 20 oz pineapple tidbits
• 1/2 cup mayonnaise
• 2 Tbsp granulated sugar
• 1 Tbsp pineapple juice reserved from canned pineapple
• 1 Tbsp lime juice
• 1/2 Tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup green onions chopped
• 1/3 cup red onion diced
• 1/4 cup fresh cilantro chopped
• 1 Jalapeño stem and seeds removed and diced