In a small mixing bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha. Aim for a smooth consistency.

Thinly slice purple cabbage and dice avocado. Finely chop red onion and cilantro. Arrange toppings in small bowls.

Thaw shrimp if frozen and pat dry. Toss shrimp with olive oil, sea salt, black pepper, ground cumin, and cayenne pepper.

Heat a non-stick skillet over medium-high heat, add shrimp and sauté for 1-2 minutes on each side or until pink and opaque.

In the same skillet, toast corn tortillas for about 30 seconds on each side until warm and pliable.

Place shrimp on each tortilla and top with cabbage, avocado, red onion, cilantro, and drizzle with garlic-lime crema.