In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Add the shrimp and toss to coat evenly. Let it marinate for about 15 minutes.

While the shrimp is marinating, prepare the toppings. Shred the cabbage, chop the pico de gallo, slice the avocado, and set aside.

Heat a skillet over medium-high heat. Once hot, add the marinated shrimp to the pan, cooking for about 2-3 minutes on each side or until they turn pink and opaque.

Warm the corn tortillas in a separate dry skillet for about 30 seconds on each side until soft and pliable.

To assemble the tacos, place a few shrimp in the center of each tortilla, top with shredded cabbage, pico de gallo, avocado slices, and a dollop of sour cream.

Garnish with fresh cilantro and serve immediately with lime wedges on the side for an extra zest.