Preheat the oven to 400 degrees F. Place the cleaned shrimp on a large rimmed baking sheet and pat dry with a paper towel. Pour the chile sauce, honey, vinegar, oil and garlic over the top. Toss to coat and sprinkle with salt and pepper. Set aside.
For the slaw, place the jicama, red cabbage and green onions in a bowl. Drizzle with oil, vinegar and honey. Taste and pepper to taste and toss to coat. Place in the refrigerator to keep cool until ready to serve.
For the avocado cream sauce, place all ingredients in the food processor and puree until smooth. Refrigerate until ready to serve.
Once the oven is hot, bake the shrimp for 4-6 minutes until pink and just barely cooked through. Remove from the oven and toss on the baking sheet to coat in sauce.
To serve: Warm the tortillas and place them on plates. Top each tortilla with a scoop of jicama slaw, 3-4 shrimp, and a dollop of avocado cream sauce.