Start with the sauce, as it can sit and meld flavors while you work on the shrimp and tacos. In a food processor or blender, combine garlic, scallions, cilantro, lime juice, olive oil, sea salt, and Greek yogurt. Blend until smooth. If you prefer a thinner consistency, add cold water a tablespoon at a time until you reach your desired texture. Store it in the refrigerator until ready to serve.

In a small bowl, mix together flaky sea salt, ground cumin, chili powder, garlic powder, onion powder, and cayenne pepper. This spice blend is where the magic happens. Adjust the cayenne to suit your heat preference.

In a mixing bowl, add the raw shrimp. Sprinkle the spice blend over them, ensuring each piece of shrimp is well coated. The spices work their way in while you prepare the rest of the components. Let it marinate for about 15 minutes for maximum flavor.

In a skillet over medium heat, warm your tortillas for about 30 seconds on each side. This step enhances their flavor and makes them pliable. You can cover them with a kitchen towel to keep them warm while you cook the shrimp.

In the same skillet, add a drizzle of olive oil. Once hot, add the seasoned shrimp. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.

Take a warm tortilla and layer in the crunchy cabbage, followed by shrimp. Top with slices of avocado and a generous drizzle of garlic cilantro lime sauce. Finish with crumbled Cotija cheese and a squeeze of lime to brighten the flavors.