Preparation Steps

• In a medium bowl, combine the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
• Prepare the slaw: In a large bowl, combine shredded cabbage, cilantro, lime juice, olive oil, and salt. Toss to combine.
• Make the avocado crema: In a food processor or blender, combine the avocado, Greek yogurt, minced garlic, lime juice, and salt. Blend until smooth and creamy.
• Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, until pink and cooked through.
• Warm the corn tortillas according to package directions.
• Assemble the tacos: Fill each warm tortilla with cooked shrimp, top with slaw, and drizzle with avocado crema.