In a bowl, combine the peeled shrimp with olive oil, salt, minced garlic, chili powder, cumin, and lime juice. This creates a lovely marinade that enhances each shrimp's flavor.

Preheat your grill or a skillet on medium-high heat. If you're using a skillet, add a little olive oil to avoid sticking.

Once hot, add the marinated shrimp. Cook each side for about 3-4 minutes until they turn opaque and are cooked through. Remove them from the heat and let them rest while you prepare the toppings.

In a separate bowl, mix together the chopped tomatoes, diced avocados, lime juice, minced jalapeño, chopped cilantro, black pepper, and shallot. Gently fold to combine everything. Don’t mash those avocados—keep them chunky!

In a small bowl, mix together the sour cream, minced cilantro, smoked paprika, and lime juice. This is your secret weapon for drizzling over the tacos.

Warm the tortillas in a dry skillet or directly over the grill for a few seconds on each side. Then, layer the shrimp first, followed by the avocado salsa, and finish with a drizzle of cilantro cream sauce. Serve immediately and enjoy the flavors!