In a mixing bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Ensure all the shrimp are evenly coated with the spices.

Heat a large skillet over medium-high heat and add the seasoned shrimp. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove from heat and set aside.

In the same skillet, lightly char the corn tortillas for about 15-20 seconds on each side until warmed and pliable.

To assemble the tacos, place a few shrimp on each tortilla. Top with shredded cabbage, avocado slices, diced red onion, and chopped cilantro.

Drizzle with crema or sour cream if desired, and finish with jalapeño slices for an extra kick. Serve immediately with lime wedges on the side.