Combine the chili powder, cumin, smoked paprika, and garlic powder in a bowl. Add in the shrimp and a tablespoon of lime juice. Stir until the shrimp are coated. Set aside while you make the slaw.

Add the shredded cabbage, cilantro, jalapeño, and green onions to a large bowl. In a small bowl or measuring glass, whisk together the Greek yogurt, lime juice, honey, cumin, garlic powder, salt and pepper. Pour half of the dressing over the slaw and stir together. Taste for seasoning and add more of the dressing as needed.

Add a tablespoon of olive oil to a large skillet over medium-high heat. Swirl to coat the bottom and add in the shrimp. Spread them out into a single layer and let them cook for 2-3 minutes before stirring.

Toss the shrimp around in the pan and cook another 1-3 minutes or until they are opaque and curled into a 'c' shape. Remove the pan from the heat.

To assemble, add some of the slaw to warmed corn tortillas and top with the shrimp. Add crumbled queso fresco, diced avocado, and any of the remaining slaw dressing to the top. Serve with lime wedges.