1. In a bowl, toss shrimp with olive oil, paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Let sit for 10 minutes.

2. In a blender, combine avocado, Greek yogurt, garlic, lime juice, cilantro, and salt. Blend until smooth. Add water to thin if needed. Chill until ready.

3. In a mixing bowl, combine shredded green and red cabbage. Optionally, toss with lime juice and a pinch of salt.

4. Heat a skillet over medium-high. Add shrimp in a single layer and cook 2–3 minutes per side until pink and cooked through.

5. Warm tortillas in a skillet or directly over a flame for 20–30 seconds per side. Keep warm in a towel.

6. Assemble tacos: add slaw, shrimp, drizzle with avocado crema, and top with cilantro. Serve with lime wedges.