Start by rinsing the fresh shrimp under cold water. Pat them dry gently with a paper towel to remove excess moisture.
In a medium-sized bowl, combine the shrimp with chili powder, salt, and pepper. Toss everything together until the shrimp are well-coated. Let them marinate for about 10 minutes.
Heat a splash of olive oil in a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Sauté for about 2-3 minutes on each side until they turn pink and opaque.
While your shrimp are cooking, warm up the tortillas in another pan on low heat or microwave them for about 15-20 seconds until soft and pliable.
Take your warmed tortilla and layer it with shredded green cabbage, followed by cooked shrimp, avocado slices, cilantro, and drizzle lime-infused sour cream over everything.
