In a medium bowl combine 1 tbs olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1 tbs fresh lime juice. Add the shrimp and toss until evenly coated. Let sit 10–15 minutes at room temperature while you prepare the salsa.

Cook Shrimp

Heat a large skillet over medium-high heat. When hot, add the marinated shrimp in a single layer (work in batches if necessary). Cook 1.5–2 minutes per side, until pink and opaque with a slight golden edge. Remove to a plate and keep warm. Total cook time should be about 4 minutes per batch.

Pineapple-Mango Salsa

Combine 3/4 cup diced pineapple, 3/4 cup diced mango, 1/4 cup finely diced red bell pepper, 1/4 cup minced red onion, 2 tbs chopped cilantro and 1/2 tsp minced jalapeño in a bowl. Add 1 tbs fresh lime juice, 1/2 tsp honey (or agave), 1/4 tsp kosher salt and 1/8 tsp black pepper. Toss gently to combine. Taste and adjust seasoning; let sit 5–10 minutes for flavors to meld.

Creamy Lime Drizzle

Whisk together 1/4 cup plain Greek yogurt, 1 tbs mayonnaise, 1 tsp lime juice, 1/2 tsp lime zest, 1/4 tsp hot sauce (optional) and 1/8 tsp salt until smooth. If too thick, thin with 1–2 tsp water or extra lime juice to reach a drizzling consistency.

Tortillas & Assembly

Warm tortillas: stack and wrap in a damp paper towel, microwave 20–30 seconds, or heat individually in a dry skillet 20–30 seconds per side until pliable and lightly toasted.

Assemble tacos: place about 1–2 tbs shredded red cabbage on each warmed tortilla. Divide cooked shrimp evenly among the 8 tortillas (about 4–5 shrimp per taco if using 1 lb for 8). Spoon 1–2 tbs pineapple-mango salsa over the shrimp. Drizzle 1–2 tsp creamy lime sauce over each taco. Add avocado slices if using and garnish with extra cilantro leaves. Serve with lime wedges alongside for squeezing.

Serve immediately while shrimp are warm for best texture and flavor.