In a small bowl, whisk together the plain Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Place in the refrigerator while you prepare the other taco components.

Lay the shrimp out in a single layer on a cutting board or in a large baking dish. Pat them dry with paper towels. Combine the smoked paprika, garlic powder, dried oregano, onion powder, salt and black pepper in a small bowl. Sprinkle the seasoning over both sides of the shrimp and pat gently to help the seasonings stick.

Heat the olive oil in a large nonstick skillet over medium heat. Add the shrimp to the pan and cook about 2 minutes per side, or until cooked through. Transfer shrimp to a clean plate and cover to keep warm.

(Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once between paper towels in the microwave.

To serve, fill each tortilla with shredded cabbage, avocado slices, cooked shrimp, a drizzle of sauce, chopped cilantro and crumbled Cotija cheese.