In a mixing bowl, combine olive oil with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Add shrimp and ensure they're coated. Let marinate for 10-15 minutes.

Preheat a large skillet over medium-high heat. Add marinated shrimp in a single layer and sauté for 2-3 minutes on each side until pink and opaque.

In a separate skillet, warm corn tortillas for about 30 seconds on each side until pliable.

On warmed tortillas, add cooked shrimp, then top with shredded cabbage, diced tomatoes, cilantro, and avocado.

Add sour cream or Greek yogurt, hot sauce, and a squeeze of fresh lime juice. Serve immediately.