In a large bowl, whisk together 2 tablespoons of the olive oil, lime juice, and taco seasoning. Add the shrimp and toss to coat. Marinate for no more than 15 minutes. Exceeding this time causes the lime acid to toughen the shrimp.

Make the crema. Add the avocado, garlic, sour cream, salt, lime juice, cilantro, and seeded jalapeno to a food processor. Blend until completely smooth. Taste and adjust salt as needed.

Make the slaw. In a large bowl, combine the shredded cabbage, thinly sliced white onion, and chopped cilantro. Toss with 1/2 cup of the avocado crema until fully coated. Set aside.

Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or over a low gas flame for a light char. Wrap in a clean kitchen towel to keep warm and pliable.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat until glistening. Add the shrimp in a single layer without crowding. Cook 2 to 3 minutes per side until fully opaque and cooked through.

Place 3 to 4 shrimp on each warm tortilla. Top with the cabbage slaw and drizzle with the remaining avocado crema. Serve with lime wedges and hot sauce if using.