In a medium bowl, combine shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, cayenne, salt, pepper, and lime juice. Toss thoroughly and marinate for about 10 minutes.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add marinated shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from heat.

In a blender, combine avocado, Greek yogurt, lime juice, garlic, and cilantro. Blend until smooth, adjusting consistency with water if needed.

Warm tortillas and layer shredded cabbage, carrots, and cooked shrimp on each tortilla. Top with avocado crema and optional jalapeños.

Serve immediately with lime wedges.