Make the slaw first. In a large bowl, whisk the Greek yogurt with 2 tablespoons of the lime juice and a pinch of the salt. Add the shredded cabbage and cilantro and toss until coated. Set aside so it softens slightly while you cook.

Peel and devein the shrimp if needed, then pat them very dry with paper towels. In a bowl, toss the shrimp with the chili powder, cumin, garlic powder, remaining salt, and black pepper until evenly coated.

Heat the olive oil in a large skillet over medium high heat until it shimmers. Add the shrimp in a single layer and cook without moving them for 2 minutes.

Flip and cook 1 to 2 minutes more, until the shrimp are pink, opaque, and curled into a loose C shape. Squeeze the remaining tablespoon of lime juice over them and remove from the heat right away.

Warm the corn tortillas in a dry skillet for about 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 40 seconds, until soft and bendable.

Slice the avocado. Fill each tortilla with a handful of slaw, 4 to 5 shrimp, and a couple of avocado slices.

Serve right away with extra lime wedges and hot sauce on the side. Two tacos per person.