In a medium bowl, whisk together dark chili powder, smoked paprika, ground cumin, dried oregano, red pepper flakes, minced garlic, kosher salt, lime juice, and avocado oil. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.

In a food processor, blend avocado, cilantro, jalapeño, garlic, lime juice, Greek yogurt, salt, and a splash of water until smooth. Adjust consistency with more water if needed.

Thinly slice green and purple cabbage. In a bowl, drizzle with a tablespoon of avocado crema and toss.

Heat a skillet over medium-high heat. Add olive oil and then marinated shrimp. Cook for 4-6 minutes until shrimp are pink and curled.

Warm tortillas in a skillet for 30 seconds on each side. Fill with shrimp and cabbage slaw, and drizzle with avocado crema.

Serve garnished with cilantro and lime wedges.