1-First Step: Make the creamy cilantro lime sauce Add the sour cream or full-fat Greek yogurt, 2 tbsp fresh lime juice, 1/4 cup cilantro leaves, 1 garlic clove, 1/2 tsp of the salt, and 1 to 2 tbsp water into a food processor or blender. Blend until smooth. If the sauce seems too thick, add a little more water, 1 tsp at a time, until it drizzles easily.

2-Second Step: Mix the slaw Place the shredded green cabbage in a medium bowl. Add about 1/3 cup of the sauce and toss until every piece is lightly coated. The cabbage should look glossy but not soggy. Add more sauce only if needed.

3-Third Step: Season the shrimp Pat the shrimp dry with paper towels. This helps them sear instead of steam. In a small bowl, mix the chili powder, ground cumin, onion powder, garlic powder, cayenne pepper, coarse sea salt, and the remaining 1/2 tsp salt. Sprinkle the spice mix over the shrimp and toss until they are coated on all sides.

4-Fourth Step: Cook the shrimp Heat 2 tbsp oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook for 5 to 8 minutes, turning once or twice, until the shrimp are pink, opaque, and cooked through. Do not overcook them, or they can turn rubbery.

5-Fifth Step: Warm the tortillas Warm the corn or flour tortillas in a dry skillet, in the microwave, or wrapped in foil in a low oven. Warm tortillas are easier to fold and taste better too. If you are using corn tortillas, keep them wrapped in a clean towel so they stay soft and flexible.

6-Final Step: Assemble and serve Spread a layer of smashed avocado on each tortilla. Top with the cilantro lime slaw, then add the cooked shrimp. Finish with Cotija cheese, sliced green onions, lime wedges, and extra sauce. Serve right away while the shrimp are warm and the slaw is crisp.