If your shrimp are frozen, place them in a colander and run cool water over them until thawed. Make sure they are peeled and tails are removed.

In a large prep bowl, mix together the mayo, sour cream, lime juice, and salt until smooth.

Add the shredded cabbage, chopped onions, jalapeños, and cilantro. Toss everything together until well coated and adjust for taste as needed.

Heat olive oil in a skillet over medium-high heat.

Add the shrimp to the skillet and sprinkle with chili powder, smoked paprika, garlic powder, cumin, and salt & pepper.

Cook for about five minutes, flipping occasionally, until the shrimp turn pink and are cooked through.

Warm the corn tortillas in a dry skillet for better flavor and flexibility.

Fill each tortilla with shrimp, add a generous scoop of slaw, top with avocado slices, and serve with lime wedges on the side.