In a small mixing bowl, whisk together dark chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, red pepper flakes, kosher salt, lime juice, and avocado oil. Make sure the mixture is well combined and smooth.

Toss the fresh shrimp with the marinade, ensuring each shrimp is coated. Cover and marinate in the refrigerator for up to 30 minutes.

In a blender, combine avocado, cilantro, jalapeño, garlic, lime juice, Greek yogurt, avocado oil, and salt. Blend until smooth; add water as needed.

Thinly slice both green and purple cabbage. In a bowl, mix cabbage with some reserved avocado crema for slaw.

Heat a skillet over medium-high heat. Add oil, then marinated shrimp. Cook for 4-6 minutes until shrimp are pink and curled.

Warm corn tortillas in a dry skillet. Assemble by placing slaw in tortillas, topping with shrimp, and drizzling with avocado crema.

Garnish with fresh cilantro and lime wedges. Serve with sides like Mexican rice or salsa.