In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well until smooth. Add the large shrimp to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes at room temperature.

Select your preferred cooking method. For skillet-searing, heat a non-stick skillet over medium-high heat. For grilling, preheat the grill to medium-high. For air-frying, preheat your air fryer to 400°F. For boiling, bring a pot of salted water to a rolling boil.

Cook the marinated shrimp based on your chosen method. In the skillet, add the shrimp and cook for 2-3 minutes per side. On the grill, cook shrimp for about 3-4 minutes per side. For air-frying, cook for 8-10 minutes. If boiling, cook for 3-5 minutes.

While the shrimp are cooking, mix shredded cabbage with lime juice and a pinch of salt in a separate bowl. Toss until well combined.

Warm corn tortillas in a dry skillet or microwave, then layer cooked shrimp, slaw, avocado, and onion. Drizzle your preferred creamy sauce over the top.

Serve with lime wedges on the side. Squeeze lime juice over tacos before eating.