In a bowl, combine the shrimp, olive oil, chili powder, cumin, paprika, garlic powder, cayenne pepper, salt, and pepper. Toss until the shrimp are well coated. Let marinate for 15-20 minutes.

While the shrimp is marinating, prepare the avocado crema. In a blender or food processor, combine the avocado, sour cream, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning if needed.

Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until they turn pink and opaque. Remove from heat.

Warm the tortillas in a dry skillet or microwave until pliable.

To assemble the tacos, place a few shrimp on each tortilla, top with shredded cabbage, diced tomatoes, and cilantro. Drizzle with avocado crema.

Serve with lime wedges on the side for squeezing over the tacos.