Thaw the shrimp by placing them in a colander and running cool water over them until fully thawed. Peel and remove tails, then pat dry with a paper towel.

In a large mixing bowl, combine mayonnaise, sour cream, lime juice, and salt. Mix until smooth and creamy. Add cabbage, red onions, jalapeño, and cilantro. Toss until well coated.

Warm the corn tortillas in a skillet over medium heat or in the microwave for about 30 seconds.

In a skillet, heat olive oil over medium-high heat. Add shrimp and season with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Cook for about 5 minutes until shrimp are pink and cooked through.

Assemble the tacos by placing shrimp on each tortilla and topping with jalapeño lime slaw and avocado slices.

Serve immediately and enjoy your delicious shrimp tacos!