1-Start by whisking together 1/3 cup sour cream, 1/3 cup mayonnaise, 1 1/2 tablespoons fresh lime juice, 3/4 teaspoon garlic powder, and 3/4 teaspoon sriracha to create the garlic-lime crema sauce. Set it aside for later.

2-Prepare your toppings next: shred 1/2 small purple cabbage (about 2 cups), dice 1 large avocado and 1/2 red onion, and chop 1/4 bunch cilantro. Also, cut 1 lime into wedges for serving.

3-Pat dry 1 lb raw medium or large shrimp, then season them with 1 garlic clove minced, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin, and 1/4 teaspoon cayenne pepper.

4-Cook the shrimp in 1 tablespoon olive oil over medium-high heat for 1 to 2 minutes per side until they turn opaque and pink.

5-Toast the 8 small white corn tortillas by charring them lightly over a gas flame, under a broiler, or on a dry griddle or skillet for a nice texture.

6-Assemble the tacos by placing the cooked shrimp and toppings on the tortillas, then drizzle with the garlic-lime crema sauce.