Whip up the Sauce: In a small bowl, whisk together the Greek yogurt (or sour cream/mayo mix), lime juice, sriracha, garlic powder, smoked paprika, and salt. Stir until everything is smooth. If it's too thick to drizzle, add just a tiny splash of water, a teaspoon at a time, until it reaches your desired consistency. Taste and adjust if needed – maybe a little more lime or sriracha? Set this aside while you prepare the shrimp.

Prep the Shrimp: If your shrimp aren't already peeled and deveined, now's the time! Pat them dry with a paper towel; this helps them get a nice sear. In a medium bowl, toss the shrimp with the smoked paprika, garlic powder, dried oregano, onion powder, salt, and black pepper. Make sure they're all coated evenly in those lovely spices.

Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking!), add the seasoned shrimp in a single layer. Don't overcrowd the pan – cook in batches if necessary. Cook for only 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. Shrimp cook super fast, so keep an eye on them so they don't get tough!

Warm the Tortillas: While the shrimp are cooking or just after, quickly warm your tortillas. You can do this by warming them gently in a dry skillet for about 30 seconds per side, microwaving them slightly wrapped in a damp paper towel, or even holding them carefully over a low gas flame with tongs (my favorite method for a little char!). Warm tortillas are key!

Assemble the Tacos: Now for the fun part! Lay out your warm tortillas. Fill each one generously with the spiced shrimp. Top with shredded cabbage, slices of creamy avocado, a sprinkle of fresh cilantro, and that lovely crumbled Cotija cheese. Drizzle generously with the tangy lime sauce you made earlier. Load 'em up!

Serve and Enjoy!: Serve immediately and watch them disappear! These are best enjoyed fresh.