In a mixing bowl, combine shrimp, olive oil, chili powder, cumin, paprika, garlic powder, salt, black pepper, and lime juice. Toss to coat evenly.

Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.

In a large mixing bowl, combine shredded cabbage, carrots, and cilantro.

In a separate bowl, whisk together mayonnaise, lime juice, minced garlic, and salt. Pour over the cabbage mixture and toss to combine.

Warm the corn tortillas in a skillet or microwave.

Place a portion of shrimp on each tortilla, top with garlic cilantro lime slaw, and add slices of avocado.

Serve with lime wedges on the side.