Toss shrimp with cumin and coriander. Add the shrimp to the pan and cook until opaque, about 2 to 3 minutes. Reduce heat to low and pour in the enchilada sauce, stirring to combine. Cook for another minute or two, until heated through and then remove from heat.
Serve the shrimp with warm tortillas, Mexican coleslaw, salsa, avocado slices, and lime wedges.