Marinate the Shrimp: In a large bowl, whisk together the lime zest, lime juice, olive oil, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss to coat evenly. Let it sit for 15–30 minutes at room temperature any longer and the lime will start to firm up the shrimp too much.

Make the Slaw and Crema: While the shrimp marinates, toss the shredded cabbage with the chopped cilantro, lime juice, and a pinch of salt. In a separate small bowl, stir together the sour cream (or yoghurt), lime juice, grated garlic, and a pinch of salt for the crema. Set both aside in the fridge.

Grill the Shrimp: Heat your grill, grill pan, or a large skillet over medium-high heat. Thread the shrimp onto skewers if grilling directly over open flame, or simply add them straight to a hot pan.

Cook for 2–3 minutes per side, until the shrimp are opaque, lightly charred at the edges, and just cooked through. Shrimp overcook quickly, so pull them the moment they turn pink and curl.

Warm the Tortillas: Warm the tortillas directly over a flame for about 20 seconds per side, or in a dry skillet for about a minute per side, until soft and lightly toasted.

Assemble: Layer each warm tortilla with a little slaw, a few pieces of grilled shrimp, a slice or two of avocado, and a generous drizzle of lime crema. Finish with extra cilantro and a wedge of lime on the side.