In a small bowl, whisk together ½ cup sour cream, ¼ cup mayonnaise, 2 tablespoons fresh lime juice, ½ teaspoon garlic powder, and 1 tablespoon Sriracha until smooth and creamy. Transfer to a squeeze bottle and set aside.

Finely shred 1 cup of purple cabbage, dice one avocado, and mince ¼ cup of red onion and ¼ cup of fresh cilantro. Place each topping in separate bowls.

Pat dry 1 pound of shrimp and toss with 1 teaspoon garlic powder, 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon cumin, ¼ teaspoon cayenne pepper, and 2 tablespoons olive oil.

Heat a non-stick pan over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes on each side until they turn pink and opaque.

Toast each corn tortilla over a gas flame or warm them in a skillet for about 30 seconds on each side.

Assemble your tacos by placing a warm tortilla flat and adding a generous portion of shrimp, then top with cabbage, avocado, onion, and cilantro. Drizzle creamy garlic-lime sauce on top and serve with lime wedges.