In a bowl, combine shrimp, garlic, cilantro, cumin, oregano, pepper, smoked paprika, chili powder, cayenne pepper, red pepper flakes; let sit in the fridge for about 5 minutes.
Heat up your grill on one side, on high heat. (about 450 F); place shrimp on indirect heat.
Cook for about 5-7 minutes until opaque, flipping occasionally; Squeeze lime juice over shrimp about 1 minutes before removing from the grill.
Add on top of tortillas, with a little red cabbage, and avocado pico de gallo and serve. Enjoy!@