Spicy Pan-Seared Shrimp Tacos with Creamy Avocado-Lime Slaw

Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with 1 tablespoon olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.

Prepare the creamy avocado-lime slaw: In a small bowl, mash the avocado with the juice of 1 lime. Stir in the Greek yogurt (or sour cream), half of the chopped cilantro, and a pinch of salt until smooth and creamy. Add the shredded red cabbage and toss to combine.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque.

While the shrimp cooks, warm the corn tortillas. You can do this in a dry skillet for about 30 seconds per side, in the microwave (wrapped in a damp paper towel) for 20-30 seconds, or directly over a gas flame for a few seconds per side until pliable and lightly charred.

Assemble the tacos: Spoon a generous amount of the avocado-lime slaw into each warm tortilla, then top with the cooked spicy shrimp. Garnish with the remaining fresh cilantro and a squeeze of fresh lime juice.

Serve immediately and enjoy your delicious shrimp tacos!