1. Pat the shrimp dry and place them in a bowl with olive oil, chili powder, paprika, garlic powder, cumin, salt, black pepper, and lime juice. Toss until evenly coated.

2. Prepare the toppings by shredding the cabbage, slicing the avocado, crumbling the cheese, and setting out the pico de gallo, cilantro, and crema.

3. Warm the tortillas in a dry skillet or directly over a flame for a few seconds per side until soft and pliable.

4. Heat a skillet over medium-high heat and cook the shrimp in a single layer for 2 to 3 minutes per side, or until opaque and lightly golden.

5. Fill each warm tortilla with shredded cabbage, cooked shrimp, pico de gallo, avocado slices, cotija cheese, and cilantro.

6. Drizzle with sour cream or crema and serve with fresh lime wedges.