1. Pat the shrimp very dry with paper towels, then place them in a medium bowl. Drizzle with olive oil, add the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, 1/2 teaspoon of the kosher salt, and black pepper. Toss until the shrimp are evenly coated and set aside to marinate while you prepare the slaw and sauce.

2. In a separate bowl, combine the shredded green cabbage, red cabbage, red onion, and cilantro. Drizzle with lime juice and olive oil for the slaw, add a pinch of salt, and toss well until everything is coated. Let the slaw rest so it softens slightly and the flavors meld.

3. In a small mixing bowl, add the sour cream, mayonnaise, lime juice for the sauce, hot sauce or sriracha, honey, grated garlic, and a pinch of salt. Whisk until smooth and creamy, then taste and adjust seasoning or heat level as desired.

4. Heat a large skillet over medium-high heat. When hot, add the seasoned shrimp in a single layer. Cook for about 2–3 minutes on the first side, until the bottoms are opaque and lightly seared, then flip and cook another 1–2 minutes until just cooked through and curled. Remove from the heat immediately so the shrimp stay tender.

5. While the shrimp are cooking or resting, warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side, or directly over a low gas flame for a few seconds, turning often. Keep them wrapped in a clean kitchen towel to stay soft and warm.

6. To assemble, add a small handful of lime slaw to the center of each warm tortilla. Top with several shrimp, slices of avocado, and a generous drizzle of the creamy taco sauce. Finish with a squeeze of fresh lime juice and any extra cilantro. Serve right away.