In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 2 minced garlic cloves, 3/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until blended.

Marinate shrimp

Add 1 lb peeled and deveined shrimp to the marinade and toss to coat. Let sit 10–15 minutes at room temperature (up to 30 minutes in the refrigerator). Do not over-marinate or shrimp will become tough.

Grill or pan-cook shrimp

Preheat a grill or large cast-iron skillet to medium-high (about 400°F/200°C). If grilling, oil the grates lightly. Cook shrimp 2–3 minutes per side until opaque and just cooked through (internal temp ~120–135°F). Remove from heat and set aside. If using a skillet, cook in a single layer without crowding, 2–3 minutes per side.

Chili-Lime Crema

While the shrimp marinates, whisk together 1/2 cup sour cream, 2 tbs mayonnaise, 1 tbs lime juice, 1/2 tsp lime zest, 1/2 tsp hot sauce or minced chipotle, 1/2 tsp honey (optional), and 1/4 tsp kosher salt in a small bowl until smooth. Taste and adjust heat or acidity. Cover and refrigerate until ready to serve.

Slaw and Veggies

In a medium bowl combine 2 cups shredded green cabbage, 1 diced roma tomato (seeds removed), 3 thinly sliced green onions, and 1/4 cup chopped cilantro. Add 1 tsp fresh lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Toss to combine. Let sit 5–10 minutes for flavors to marry.

Tacos and Finish

Warm tortillas: heat corn or flour tortillas (8) on a dry skillet over medium heat for about 20–30 seconds per side or wrap in a damp towel and microwave 30–45 seconds. Keep wrapped to stay warm.

Assemble tacos: place a small handful of cabbage slaw on each warm tortilla, top with 3–4 grilled shrimp, a drizzle (about 1 tbs) of chili-lime crema per taco, a few slices of avocado if using, and garnish with extra cilantro or sliced radish. Serve with lime wedges.

Serve immediately: offer additional crema and hot sauce at the table.