Preparation Steps

• In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Set aside.
• For the avocado crema: In a blender or food processor, combine the avocado, sour cream, lime juice, minced garlic, and salt. Blend until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency.
• Heat a large skillet or grill pan over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary.
• Warm the tortillas according to package directions.
• Assemble the tacos: Fill each warm tortilla with cooked shrimp, shredded cabbage, pico de gallo, and a drizzle of avocado crema. Garnish with fresh cilantro and serve with lime wedges.