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 to create a marinade. Add the fresh shrimp and coat well. Cover and refrigerate for 30 minutes.

In a blender, combine ripe avocado, fresh cilantro, jalapeño, minced garlic, lime juice, plain Greek yogurt, avocado oil, a splash of water, and salt. Blend until smooth, adjusting with water if necessary.

Prepare the cabbage slaw by mixing shredded green and purple cabbage in a bowl. Toss with a couple of tablespoons of the avocado crema and set aside.

Heat a skillet over medium-high heat with a splash of avocado oil. Cook the marinated shrimp for about 4-6 minutes until pink and curled.

Warm the tortillas in a pan for a few seconds on each side. Layer cooked shrimp on each tortilla, top with cabbage slaw, and drizzle with additional avocado crema. Serve immediately garnished with lime wedges.