Start by preparing all your fresh ingredients so assembly is quick once the shrimp is cooked. Shred the purple cabbage into thin 1/8-inch ribbons, slice the avocado into 1/4-inch wedges, thinly slice the red onion, roughly chop the cilantro, and crumble the cotija cheese. Having everything prepped and ready is essential since shrimp cooks so quickly—you won't have time to chop while it's on the heat. Cut your lime into wedges for serving.

While your vegetables are chilling, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and sriracha in a small bowl until smooth and creamy. This sauce will come together quickly and can sit at room temperature while you cook, so make it early to let the flavors meld slightly. Taste and adjust the heat level if needed—you can always add a touch more sriracha for extra kick.

Pat your shrimp dry with paper towels—this is crucial for getting a good sear and preventing them from steaming. In a small bowl, combine the salt, black pepper, cumin, cayenne pepper, smoked paprika, and freshly minced garlic clove. Toss the dried shrimp with the spice mixture until evenly coated, making sure every piece gets seasoned. I like to use freshly minced garlic rather than powder here because it gives a more aromatic, vibrant flavor that really elevates the dish.

Place a skillet over medium-high heat and warm your corn tortillas one or two at a time, about 30 seconds per side, until they're pliable and lightly charred in spots. Stack the warmed tortillas on a clean kitchen towel to keep them warm while you cook the shrimp. This step can happen right before or even during shrimp cooking—it only takes a minute or two to get them all ready.

Add 1 tablespoon of olive oil to your skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the seasoned shrimp in a single layer—work in batches if needed to avoid overcrowding. Sear for 1-2 minutes per side until the shrimp are pink and cooked through, being careful not to overcook them or they'll become rubbery. The shrimp should have a nice caramelized exterior from the spices.

Working quickly while the shrimp is still warm, place 2-3 shrimp on each warmed tortilla. Top with a handful of shredded cabbage, a few avocado slices, some red onion, a sprinkle of cotija cheese, and a pinch of fresh cilantro. Drizzle generously with the sriracha-lime crema from Step 2 and serve immediately with lime wedges on the side for squeezing extra brightness over each taco.