Add avocado and cilantro to food processor and pulse until fine. Pour in oil, water and lime juice (to taste - between 1 and 2 limes). Add sour cream and pulse until blended. Refrigerate for several hours or overnight.
Bake popcorn shrimp according to package instructions (mine say 450 degrees for 10 minutes)
Heat tortillas and layer slaw, shrimp, mango salsa, cheese and cilantro.
Enjoy!
Notes
Refrigerate leftovers separately in airtight containers.Make a homemade mango salsa if you want to skip the storebought version.