In a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, smoked paprika, ground cumin, and salt until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and fully cooked through. Remove from heat and set aside.

In a small bowl, whisk together the sour cream, lime juice, and half of the chopped cilantro to make the lime crema. Adjust seasoning if needed.

Warm the tortillas in a dry skillet or microwave until pliable.

Assemble the tacos by layering shredded cabbage or coleslaw mix on each tortilla, followed by the cooked shrimp. Drizzle with lime crema, then top with avocado slices, remaining cilantro, and crumbled feta or cotija cheese.

Serve immediately and enjoy!