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In large mixing bowl, combine cabbage and scallions.
In small bowl, whisk together minced ginger, mayonnaise, soy sauce, rice vinegar, and honey until well combined.
Pour dressing over cabbage and scallions and toss until evenly coated. Set aside.
In skillet over medium-high heat, melt butter and olive oil.
Once hot, add shrimp along with minced garlic and chili flakes; cook 2 to 3 minutes until shrimp are pink and opaque.
Assemble tacos by placing a serving of cabbage slaw in center of warmed tortilla. Top with a few shrimp. Squeeze lime juice over shrimp, and add some avocado and freshly chopped cilantro.