1- Whisk together the sour cream, mayonnaise, lime juice, garlic powder, and sriracha sauce in a small bowl to make the taco sauce. You can transfer it to a squeeze bottle if you want easy drizzling.

2- Prepare the toppings by thinly slicing the cabbage, dicing the avocado and red onion, and chopping the cilantro. Arrange them in separate bowls so they’re ready for assembly.

3- Dry the shrimp, then coat them with garlic, salt, pepper, cumin, and cayenne pepper in a bowl for even seasoning.

4- Heat olive oil in a large skillet over medium-high heat. Cook the shrimp in a single layer for 1-2 minutes per side until they’re opaque and cooked through, then transfer to a warm plate.

5- Warm the tortillas by toasting them over a gas flame, broiling in the oven for 2 minutes, or heating on a skillet for 15-30 seconds per side until lightly browned and slightly charred.

6- Assemble the tacos by layering the warm tortillas with shrimp, toppings, and drizzling with the sauce. Serve with lime wedges and let everyone customize their own.