Pat the shrimp completely dry with paper towels. In a large bowl, toss shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. The spices should coat each piece evenly.

While the shrimp marinates for a few minutes, slice your avocado, dice the red onion, and shred the cabbage. Warm your tortillas in a dry skillet for 30 seconds per side or wrap them in damp paper towels and microwave for 30 seconds.

Heat a large skillet over medium-high heat. When the pan is hot enough that a drop of water sizzles immediately, add the seasoned shrimp in a single layer. Don't overcrowd the pan—cook in batches if necessary. Let them cook undisturbed for 2-3 minutes until the bottom turns pink and slightly caramelized. Flip and cook another 1-2 minutes until they're fully pink and cooked through.

Place 3-4 shrimp on each warm tortilla. Top with a handful of crisp cabbage, a few avocado slices, diced red onion, and fresh cilantro. Drizzle with Mexican crema and serve with lime wedges for squeezing.