Rinse the fresh shrimp under cold water, then pat them dry with paper towels.

In a mixing bowl, toss the dried shrimp with chili powder, salt, and pepper until evenly coated.

While the shrimp marinates, pour a tablespoon of olive oil into a large skillet and heat over medium-high heat.

Add the marinated shrimp to the hot skillet, arranging them in a single layer and sear for about 2-3 minutes on each side.

While the shrimp cooks, warm the tortillas in another skillet or in the microwave.

On each warmed tortilla, layer a generous amount of crunchy cabbage, followed by the shrimp and slices of avocado.

Sprinkle fresh cilantro on top and drizzle with lime juice or lime-infused sour cream.

Place the assembled tacos on plates with extra lime wedges for serving.