Preheat your oven to 400°F (200°C). Spread the bacon strips on a baking sheet and bake for 18-20 minutes until crispy and golden brown. Remove, cool, crumble and set aside. Combine cabbage, crumbled bacon, chopped cilantro, olive oil, lime juice, salt and pepper in a bowl. Mix well.

In a separate bowl, add shrimp, drizzle with olive oil, sprinkle with chipotle powder, cumin, and season with salt and pepper. Toss until evenly coated.

Heat a large skillet over medium heat and add the seasoned shrimp. Sauté for 1-2 minutes on each side until pink and caramelized. Avoid overcooking.

Layer warm tortillas with sautéed shrimp, cilantro lime slaw, creamy avocado, and drizzle lime crema. Serve immediately.