In a large bowl, combine the large shrimp with olive oil, fresh lime juice, chili powder, cumin, and smoked paprika. Marinate for at least 15 minutes.

Heat a skillet over medium-high heat and add the marinated shrimp. Cook for 2-3 minutes on each side until pink and opaque.

In a separate bowl, mix together shredded cabbage, chopped cilantro, lime juice, and salt. Toss well to coat.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Layer cooked shrimp onto each warm tortilla, topping with cilantro lime slaw and optional avocado.

Serve immediately with lime wedges.