In a mixing bowl, whisk together dark chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, red pepper flakes, kosher salt, and fresh lime juice. Add the raw, peeled shrimp, ensuring they're evenly coated in the spicy marinade. Cover and let marinate in the refrigerator for no more than 30 minutes.

In a food processor, combine ripe avocado, fresh cilantro, chopped jalapeño, garlic, lime juice, Greek yogurt, avocado oil, and a pinch of salt. Blend until smooth and creamy, adjusting consistency with a splash of water if needed.

In a large bowl, toss shredded green and purple cabbage with a few spoonfuls of the prepared avocado crema until well coated and slightly tender.

Heat a cast-iron skillet over medium-high heat. Add a drizzle of avocado oil and place the marinated shrimp in the pan. Cook for 4-6 minutes until pink and cooked through.

Warm your tortillas in a skillet or microwave. Layer cooked shrimp in each tortilla, top with cabbage slaw and drizzle with avocado crema. Garnish with cilantro and serve with lime wedges.