Rachael Ray's Shrimp Tacos

In a small bowl, mix the spices and salt for the rub.

In a food processor or blender, pulse the yogurt, olive oil, 1/4 cup water, the cilantro, avocado, scallions, lime juice, garlic, and jalapeño until fairly smooth. Season the sauce to taste with salt and pepper.

In a medium bowl, toss the shrimp with the spice rub.

In another medium bowl, toss the cabbage with half of the sauce.

Working over a gas flame or in a hot cast-iron skillet, cook the tortillas until charred in spots, 1 to 2 minutes per side. Wrap the tortillas in a kitchen towel to keep them soft and warm.

In a large nonstick skillet, heat the oil, two turns of the pan, over medium-high. Add the shrimp and cook until opaque in the centers and browned at the edges, 5 to 7 minutes.

Build the tacos with the tortillas, slaw, shrimp,and cheese. Serve with the lime wedges, pickled jalapeños, and the remaining sauce.