Season and cook the shrimp

• Pat the shrimp dry and toss with chili powder, smoked paprika, garlic powder, cumin, salt and pepper.
• Heat the olive oil in a frying pan over medium-high heat.
• Cook the shrimp until pink and opaque, turning once.

Make the easy slaw

• Toss the green cabbage, purple cabbage and cilantro in a bowl.
• Add the lime juice and sea salt and mix well.

Mash the guacamole

• Mash the avocado in a bowl with the lime juice and sea salt.

Mix the chipotle lime sauce

• Whisk the Greek yogurt, mayonnaise, chipotle in adobo, lime juice and salt until smooth.

Assemble the tacos

• Layer the shrimp, slaw and guacamole into the warm tortillas.
• Drizzle with the chipotle lime sauce and finish with an extra squeeze of lime.