Step 1: Prepare the slaw: Thinly shred the cabbage. Halve, pit, and dice the avocado. Finely chop the cilantro and finely dice the red onion. In a medium bowl, combine cabbage, avocado, cilantro, and red onion. Squeeze the juice of half a lime over the mixture and drizzle with 2g of olive oil. Season with a pinch of salt and pepper. Toss gently to combine.

Step 2: Prepare the shrimp: Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with chili powder, cumin, garlic powder, salt, and pepper.

Step 3: Cook the shrimp: Heat 10g of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

Step 4: Warm the tortillas: While shrimp cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave briefly until pliable.

Step 5: Assemble the tacos: Divide the cooked shrimp among the warm tortillas. Top with a generous spoonful of the avocado-lime slaw and a dollop of salsa. Serve immediately.