In a small bowl combine all the spices for the cajun shrimp and mix together.
In a larger bowl add the raw shrimp, olive oil, and top with the spices. Toss together with a spoon until the shrimp is well coated with the spices. Set aside.
Create the salsa by combining all of the salsa ingredients in a bowl and mix well. Place in the fridge.
Create the avocado crema by adding the avocado, lime juice, salt, pepper, almond milk, and water to a small food processor and blend until smooth. Place in the fridge.
Fire up the BBQ and grill the shrimp for 5-7 minutes until done then chop into smaller pieces.
Grill the tortilla shells to slightly to warm.
Divide the chopped shrimp between 4 tacos, top each with 2-3 tablespoons of the salsa and drizzle with 1 tablespoon of the avocado crema.
Garnish each taco with chopped cilantro and a squeeze of fresh lime.
Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/cajun-shrimp-tacos-with-grapefruit-pineapple-salsa-avocado-crema-gf-df/