Pat the shrimp dry with paper towels. In a large mixing bowl, combine olive oil, lime juice, chipotle powder, smoked paprika, cumin, garlic powder, cayenne pepper (if using), salt, and freshly ground black pepper. Add the shrimp and toss gently to ensure they are fully coated in the marinade. Let marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 30 minutes.

While the shrimp marinates, prepare the sauce. In a small bowl, combine the ripe avocado, sour cream (or Greek yogurt), lime juice, chopped cilantro, minced garlic, and water. Mash with a fork or whisk until smooth and creamy. Alternatively, you can use a blender for an extra smooth consistency. Season with salt to taste and add more water if a thinner consistency is desired. Set aside.

In a separate bowl, combine the shredded green cabbage, thinly sliced red onion, and chopped fresh cilantro. Drizzle with lime juice and olive oil, then season with salt and pepper. Toss well to combine all ingredients. Set aside.

Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated shrimp in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Avoid overcooking, as shrimp can become rubbery.

While the shrimp cooks, warm your tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until soft and pliable. Alternatively, wrap them in foil and bake at 300°F (150°C) for 10 minutes, or microwave briefly.

To assemble your tacos, spread a spoonful of the creamy avocado-lime sauce onto the center of each warm tortilla. Top with a generous scoop of the cabbage slaw, then add 3-4 cooked chipotle lime shrimp. Garnish with extra fresh cilantro, a squeeze of fresh lime juice, and any additional desired toppings such as sliced radishes, crumbled Cotija cheese, or pickled red onions. Serve immediately and enjoy!