In a mixing bowl, combine dark chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, red pepper flakes, kosher salt, lime juice, and avocado oil. Add the shrimp and marinate for about 30 minutes.

Use a food processor to blend avocado, cilantro, jalapeño, minced garlic, lime juice, Greek yogurt, avocado oil, and a pinch of salt until smooth.

Thinly slice both green and purple cabbage, then toss with a few spoonfuls of avocado crema until lightly coated.

Heat a skillet over medium heat. Add the marinated shrimp and cook for 4-6 minutes until pink and curled.

Warm the tortillas on a skillet for 30 seconds on each side. Assemble tacos with cabbage slaw, shrimp, and avocado crema.