In a medium bowl, combine shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper. Toss until well-coated and marinate for 10-15 minutes.

In a blender, combine avocado, sour cream or Greek yogurt, lime juice, garlic powder, and salt. Blend until smooth. Set aside.

Heat a skillet over medium-high heat and cook the marinated shrimp for 2-3 minutes on each side until pink and cooked through.

Warm the tortillas in the skillet for about 30 seconds on each side until soft.

Assemble tacos with shredded cabbage, shrimp, avocado crema, cilantro, and lime juice. Serve immediately.