To a medium size bowl add lime juice, olive oil, chilli flakes, minced garlic, ground coriander and parsley; season with salt and pepper. Add shrimps and leave to marinade for 5-10 minutes.
To make salsa place diced avocados, onion, sliced chilli pepper and coriander to a medium size bowl, then add olive oil, lime juice, salt and pepper. Stir well.
Preheat grill to a medium high. Thread the shrimps on the wooden skewers and grill for 2-3 minutes on each side or until pink in colour. Remove from skewers.
To assemble tacos, divide shrimps between tortilla wraps and top with avocado salsa. Add shredded cabbage to add a crunch.