In a large Dutch oven, pour oil to a depth of 2 inches and heat to 350°F.
Combine cornmeal and seasoning in a mixing bowl, then dredge shrimp until coated.
Fry each shrimp in hot oil about 4 minutes, turning with a slotted spoon until golden brown. Pull shrimp out of oil and place on a paper towel-lined plate to cool.
On a hot skillet, warm tortillas on each side. Remove from heat. Fill each tortilla with 2 or 3 shrimp. Top with shredded cabbage, diced tomato, sliced onion, diced avocado, and shredded Cooper® cheese. Add Tabasco sauce to taste. Garnish with lime wedges and serve to your very hungry friends.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.