Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp sear better and won’t steam in the pan.

Make the marinade: In a bowl, combine 2 tablespoons olive oil, zest of 1 lime, juice of 2 limes, minced garlic, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add a pinch of red pepper flakes if you like heat.

Marinate briefly: Toss shrimp in the marinade. Let sit 10–15 minutes at room temperature. Do not over-marinate; citrus can toughen shrimp if left too long.

Prep toppings: Shred red cabbage, slice red onion thin, chop cilantro, and slice avocado. Set out lime wedges.

Mix the crema: Stir together sour cream, mayo, a squeeze of lime, a splash of hot sauce, and a pinch of salt. Thin with a teaspoon of water if needed until drizzleable.

Warm the tortillas or prep lettuce: Heat low-carb tortillas in a dry skillet for 20–30 seconds per side until pliable. If using lettuce, separate large leaves, rinse, and pat dry thoroughly.

Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1.5–2 minutes per side, just until opaque and lightly browned. Do not overcook.

Finish with lime and cilantro: Off heat, squeeze the remaining lime over the shrimp and sprinkle with chopped cilantro. Taste and adjust salt.

Assemble tacos: Layer cabbage and onion onto tortillas or lettuce leaves. Add shrimp, avocado, and a drizzle of crema. Top with extra cilantro and lime juice.

Serve immediately: These are best hot, with a little crunch from the slaw and the cool crema on top.