Place the shrimp in a shallow dish, prepping it for the marinade.

In a small bowl, combine the zest and juice of the lime with 2 teaspoons of olive oil, cumin, garlic powder, and paprika. Whisk until well blended, then pour the mixture over the shrimp. Let it sit and marinate for 20 minutes to absorb the flavors.

Heat a large skillet over medium-high heat, adding the remaining olive oil. Lightly season the shrimp with salt and pepper, then place them in the heated skillet. Cook for 2-3 minutes on each side, until the shrimp turn pink and are fully cooked through. Transfer the shrimp to a clean plate.

To assemble, toast your tortillas over an open flame until lightly charred. Lay a few shrimp down the center of each tortilla, then top with the shredded cabbage mixture. Add a spoonful of Pico de Gallo and finish with a drizzle of tomatillo avocado salsa. Garnish with fresh cilantro and serve immediately.