Pat your shrimp as dry as possible. String them onto skewers. Brush Mazola corn oil onto the shrimp, including the tails and sprinkle with salt and pepper. 

Place the skewers on a grill on high. Once charred and pink on one side, flip to the other side. Remove as soon as pink and cooked through. 

Make the sauce by combining the Greek yogurt with the fish taco seasoning.

To assemble tacos: place 1-2 avocado slices on a tortilla, add a handful of coleslaw mix, top with 4-5 shrimp (tails removed) and drizzle with sauce. Enjoy!