Begin by preparing your fresh ingredients for the shrimp tacos. Shred about one cup of purple cabbage, slice one ripe avocado, thinly slice a quarter of a red onion, and chop a handful of cilantro. Lastly, crumble some cotija cheese and cut a lime into wedges for serving.

In a mixing bowl, combine half a cup of sour cream, a quarter cup of mayonnaise, the juice of one lime, one teaspoon of garlic powder, and a drizzle of sriracha. Whisk until the mixture is smooth and creamy. Set aside.

Pat dry one pound of shrimp with paper towels. In a bowl, season the shrimp with salt, black pepper, one teaspoon of cumin, a pinch of cayenne pepper, smoked paprika, and two cloves of freshly minced garlic. Toss to coat.

Heat a skillet over medium-low heat and warm the corn tortillas for about 30 seconds on each side. Keep them warm.

In the same skillet, add a tablespoon of olive oil. Add the seasoned shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Transfer to a plate.

To assemble the tacos, place 2-3 shrimp on each warmed tortilla. Top with shredded cabbage, avocado slices, and red onion. Drizzle with creamy lime sauce, sprinkle with cotija cheese and cilantro. Serve with lime wedges.