In a medium bowl, whisk together dark chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, red pepper flakes, kosher salt, lime juice, and avocado oil until well combined.

Add the fresh, uncooked shrimp to the marinade, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for up to 30 minutes.

While the shrimp is marinating, prepare the creamy avocado crema in a blender by combining the ripe avocado, fresh cilantro, jalapeño, garlic, lime juice, Greek yogurt, avocado oil, a splash of water, and a pinch of salt. Blend until smooth.

Finely shred green and purple cabbage and toss with a few spoonfuls of avocado crema until evenly coated.

Heat a skillet over medium-high heat or preheat your grill. Add the marinated shrimp and cook for 4-6 minutes until cooked through.

Warm the tortillas in a dry skillet for a few seconds per side. Assemble the tacos by placing cooked shrimp on tortillas, topping with cabbage slaw, and drizzling with avocado crema. Garnish with cilantro and lime wedges.