Finely chop the 1 lb cooked shrimp and place it in a mixing bowl.

Whisk mayonnaise, Greek yogurt, sriracha, honey, soy sauce, and 1 tsp sesame oil in a medium mixing bowl.

Add the spicy mayonnaise mixture to the shrimp and toss until coated.

Fold 1 tbsp fresh cilantro into the shrimp mixture.

Combine purple cabbage, green cabbage, remaining cilantro, scallion, rice vinegar, remaining sesame oil, honey, and salt in a large mixing bowl.

Toss the slaw until the vegetables are evenly coated.

Heat avocado oil to about 2 inches deep in a shallow frying pan over medium-high heat until sizzling.

Fry one rice paper sheet for about 5 seconds and press its center down with tongs.

Fold the crisped rice paper into a taco shell and transfer it to a plate.

Repeat frying and folding with the remaining rice paper sheets.

Fill each crispy shell with an equal portion of slaw and chopped avocado.

Top each taco with spicy shrimp and sesame seeds.