Step 1: In a medium bowl, combine the shrimp with 1 tablespoon of olive oil, 1 tablespoon of honey, the juice of half a lime, chili powder, cumin, garlic powder, salt, and black pepper. Toss gently to ensure all shrimp are evenly coated. Let it marinate for at least 10 minutes while you prepare other ingredients, or up to 30 minutes for deeper flavor.
Step 2: Prepare your toppings: finely shred the cabbage, dice the avocado, chop the cilantro, and slice the remaining lime into wedges.
Step 3: Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the marinated shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque and are slightly caramelized.
Step 4: While the shrimp cooks, warm your tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, heating them in a dry skillet over medium heat for 20 seconds per side, or directly over a gas flame with tongs for a few seconds until lightly charred and pliable.
Step 5: For the crema, in a small bowl, whisk together the Greek yogurt or sour cream, mayonnaise (if using), juice of the remaining half lime, and a pinch of salt and pepper. Add a tiny bit of water if you prefer a thinner consistency.
Step 6: Assemble your tacos: place a spoonful of shredded cabbage onto each warm tortilla. Top with a generous portion of the cooked honey-lime shrimp.
Step 7: Drizzle with the lime crema, add diced avocado, and garnish with fresh cilantro. Serve immediately with extra lime wedges on the side for squeezing. Enjoy!