Preheat a 10-inch sauté pan over medium-high heat for about 2 minutes. Add 1 tablespoon of avocado oil and swirl to coat.

In a mixing bowl, combine the peeled and chopped shrimp with chipotle powder, garlic powder, onion powder, and smoked paprika. Toss well to coat.

Add the seasoned shrimp to the hot pan; cook for about 4 to 6 minutes until opaque and firm.

Reduce heat to low; drain excess liquid and warm the tortillas in the same pan for about 1 minute on each side.

Assemble tacos by layering cooked shrimp, shredded cabbage, avocado slices, and peach salsa on the warmed tortillas.

Serve garnished with lime wedges and hot sauce on the side.