Start by preparing your shrimp. Add shrimp, olive oil, kosher salt, garlic powder, red pepper flakes and lemon zest to a medium mixing bowl. Stir to combine and let marinate at room temperature for 20 - 30 minutes.

Start on your slaw - add greek yogurt, rice vinegar, mayo, lemon juice, parsley, scallions, dill, garlic, and kosher salt to a high-powered blender or food processor and blend until evenly combined and smooth. Set aside ⅓ cup of sauce for topping tacos.

Add sliced cabbage to a large mixing bowl and top with remaining sauce, using tongs to ensure everything is evenly coated. Set aside.

To a cast iron pan, add ~1 tbsp olive oil and heat to medium. Once hot, add shrimp, making sure not to overcrowd the pan (I cooked in 2 batches). Cook untouched for 2-3 minutes so they can brown. Flip and cook for an extra 2 minutes, or until shrimp are tightly curled. Set aside.

Assemble your tacos - add green goddess slaw and top with 4-5 pieces of shrimp and sliced avocado. Top with extra green goddess sauce, feta crumbles, and sliced scallions. Serve immediately and enjoy!