Start by rinsing the fresh shrimp under cold water to remove any impurities. Once rinsed, pat them dry with paper towels to ensure they cook evenly.

In a mixing bowl, toss the cleaned shrimp with chili powder, salt, and pepper. Allow them to marinate for about 10 minutes.

Heat a tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet in a single layer. Cook each side for about 2-3 minutes until they turn pink and opaque.

While your shrimp are cooking, warm the tortillas in another pan or microwave until soft and pliable.

Take a warm tortilla and layer it with shredded green cabbage, add the cooked shrimp, avocado slices, cilantro, and drizzle with lime-infused sour cream.