Make the lime crema slaw:

1. In a small mixing bowl, combine sour cream, mayonnaise, lime juice, and salt.
2. In a medium mixing bowl, toss together cabbage, cilantro, and garlic. Pour in half the lime crema sauce into the slaw and toss to combine. Save the rest of the sauce to drizzle on top. 

Cook the shrimp:

Use a paper towel to pat the shrimp completely dry. You can cook the shrimp in a skillet over the stove, in the air fryer, or on the grill.

• To pan-fry: Heat oil in a large skillet over medium-high heat until hot, about 1-2 minutes. Add shrimp and cook until it turns orange and opaque, about 4-5 minutes. Add seasoning including lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to coat evenly. Cook for another 2 minutes and remove from heat.
• To air fry: In a medium mixing bowl, combine shrimp, olive oil, lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to combine and let it sit for a few minutes. Then, transfer to the air fryer basket and air fry at 350F for 13 minutes, shaking the basket halfway. 
• To grill: In a medium mixing bowl, combine shrimp, olive oil, lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to combine and let it sit for a few minutes. Then, thread the seasoned shrimp onto skewers and place them on a grill over medium-high heat. Cook for 2-3 minutes per side until shrimp and pink and cooked through.

Assemble the tacos:

1. Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
2. Add a spoonful of slaw to each taco, top with 4 shrimp and sliced avocado. Drizzle a spoonful of lime crema sauce on top. Serve with lime wedges on the side, if desired.