1. In a medium bowl, toss shrimp with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper until evenly coated.

2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until opaque and slightly charred. Remove from heat and set aside.

3. In a small bowl, stir together sour cream, mayonnaise, lime juice, and minced chipotle chili. Adjust seasoning to taste and refrigerate until ready to use.

4. In another bowl, combine shredded cabbage, cilantro, and red onion. Lightly toss with a squeeze of lime juice for extra zing.

5. Warm the tortillas in a dry skillet or microwave. Layer each with a handful of slaw, a few shrimp, and a generous drizzle of crema. Garnish with extra cilantro or lime wedges if desired.