In a medium bowl combine ancho chile powder, smoked paprika, ground cumin, minced garlic, lime juice, olive oil, salt, black pepper and optional cayenne. Whisk until a smooth paste forms.

Marinate shrimp

Add the peeled and deveined shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid over‑tenderizing the shrimp).

Cook shrimp

Heat a large skillet or cast iron over medium-high heat and add 1 tablespoon oil. When shimmering, add shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side until opaque and just cooked through (internal temperature ~120–135°F / 49–57°C). Remove shrimp to a plate and keep warm. Spoon any browned bits from the pan over the shrimp for extra flavor.

Sauce / Dressing

While shrimp marinates, whisk together Greek yogurt (or sour cream), mayonnaise, 1 tablespoon lime juice, honey, and 1/4 teaspoon salt. Add 1 teaspoon water at a time to reach a drizzling consistency. Taste and adjust seasoning or lime to preference. Refrigerate until ready to use.

Toppings & Assembly Prep

Slice the avocado: halve, pit and scoop into a bowl; thinly slice or cube and toss with a squeeze of lime to prevent browning. Thinly slice the red onion and chop the cilantro. Crumble cotija or feta if using.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Assembly

Assemble tacos: place 1–2 tablespoons of the sauce on each warmed tortilla, add 3–4 shrimp per taco (depending on size), then top with avocado slices, a few rings of red onion, and a sprinkle of chopped cilantro. Finish with a squeeze of fresh lime and a sprinkle of cotija or feta if desired.

Serve immediately while shrimp and tortillas are warm. Provide extra lime wedges and sauce on the side.