Start by giving your wild-caught shrimp a good rinse under cold water. Once they’re clean, pat them dry with paper towels. In a mixing bowl, combine the salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss the shrimp in this flavorful blend until they're evenly coated.

In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned shrimp to the pan in a single layer. Allow them to cook undisturbed for about 2-3 minutes until they turn pink and start to curl up. Then flip them over to cook for another 2-3 minutes on the opposite side.

Once your shrimp are cooked through, reduce the heat to low and add in the butter, lime zest, lime juice, and honey. Stir everything together until the butter has melted and the shrimp are well coated.

In a large bowl, combine finely shredded green cabbage with chopped cilantro. In a separate smaller bowl, mix together Greek yogurt and lime juice until smooth. Pour this dressing over your cabbage mixture and toss well to combine.

Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap them in foil and place them in an oven set at 350°F (175°C) for about 10 minutes.

Take your warmed tortilla and layer it with a generous scoop of creamy slaw followed by a handful of those succulent cilantro-lime shrimp. Top it off with slices of buttery avocado.

Plate your tacos beautifully and serve them alongside extra lime wedges for squeezing right before you take that first bite.