In a large mixing bowl, combine the shrimp with olive oil, chipotle powder, garlic powder, cumin, juice of one lime, salt, and pepper. Toss everything together until the shrimp are evenly coated. Let the shrimp marinate for 10-15 minutes.
While the shrimp are marinating, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the sour cream, fresh lime juice, and half of the chopped cilantro. Mash and stir everything together until smooth and creamy. Set aside.
Heat a skillet or grill pan over medium-high heat. Once hot, add the shrimp in a single layer, cooking for 2-3 minutes on each side until they are pink and opaque. Remove from heat and squeeze the juice of the remaining lime over the cooked shrimp.
Warm the corn tortillas on a dry skillet or directly over a gas flame for a few seconds on each side until pliable and slightly charred.
Layer the shredded cabbage, diced tomatoes, and cooked chipotle lime shrimp onto each tortilla. Drizzle generously with the avocado crema and sprinkle with the remaining cilantro. Serve immediately.
