If using wooden skewers, soak them in water for 30 minutes before starting this recipe. If you're using metal skewers please continue.
Preheat the grill or a grill pan to medium heat.
If needed, remove the tails from the shrimp. Add the shrimp to a large mixing bowl and sprinkle with the cumin, paprika, pepper, and garlic powder. Toss until the shrimp is evenly coated.
Wrap each shrimp with a 2-inch piece of bacon.
Place 3-5 shrimp on each skewer. Make sure the bacon is secure, and the shrimp are spread out evenly.
Place the shrimp skewers on the grill and cook for 3 to 5 minutes. Then flip and cook the other side for another 3 minutes. Remove from the grill and set aside.
Mix the cocktail sauce and tartar sauce in a small bowl until well combined and set aside.
Warm the tortillas in a dry skillet over medium-high heat until pliable and heated through.
Assembly
Place a tortilla on a plate and top with shredded cabbage and avocado. Place 4 shrimp on each taco and then drizzle sauce over the top and sprinkle with some cilantro, if desired. Serve immediately.
Notes
Large shrimp is usually 31/35 size (meaning you get 31-35 shrimp in a pound). I use about 4 shrimp per taco for 8 tacos = 2 tacos per person. You can easily double this recipe for a crowd and use up the full pound of bacon.