For the slaw whisk together the mayonnaise and 2 tablespoons Creole Mustard Sauce. Add the shredded cabbage and toss to evenly coat. Set aside.
Season flour with salt and pepper.
Dredge shrimp in flour mixture. Shake off excess flour.
Heat oil over medium-high heat in a deep sided heavy large saute pan. When hot add shrimp in small batches and sauté until pink and golden on all sides. Take care to not overcrowd the pan so the shrimp will cook quicker and more evenly. Remove shrimp and place on layered paper towels to absorb oil. Heat 1/4 cup Creole Mustard Grille Sauce over medium heat in a medium saucepan. Add shrimp and stir to evenly coat.
Drain oil from saute pan and wipe clean.
Use enough oil to lightly coat the bottom of the sauté pan, about 1-2 tablespoons. Heat over medium heat. Cook tortillas one at a time until soft, about 30 seconds on each side. As you cook each tortilla, place them on paper towels to absorb any of the left over oil. (Alternate method-wrap tortillas in a damp paper towel and heat in a microwave.)
Add shrimp to each tortilla, top with slaw and garnish with avocado, sour cream, cilantro and salsa if desired.