Combine 2 teaspoons smoked paprika, 1.5 teaspoons ground cumin, 1 teaspoon garlic powder, 0.5 teaspoon cayenne pepper, 1 teaspoon sea salt, and 0.5 teaspoon black pepper in a small bowl. Mix well. Checkpoint: You should have a fragrant spice blend with visible paprika and cumin.

Pat 1.5 pounds peeled and deveined large shrimp completely dry using paper towels (this helps them cook faster and brown better).

Place dry shrimp in a large bowl and drizzle with 3 tablespoons olive oil. Toss gently until all shrimp are coated with oil.

Sprinkle the spice blend over the oiled shrimp and toss again for 1–2 minutes until every shrimp is evenly coated with the seasoning.

Heat a large skillet over medium-high heat for 1 minute until hot. You'll know it's ready when a drop of water sizzles immediately on the surface.

Add seasoned shrimp to the hot skillet in a single layer (work in batches if needed—don't overcrowd). Cook without moving for 2–3 minutes until the bottoms turn bright pink and slightly translucent.

Flip each shrimp carefully using tongs and cook the other side for 2–3 minutes until pink throughout and no longer translucent inside. Shrimp should feel firm to the touch.

Remove shrimp from heat and immediately squeeze juice from 1 lime over them. Set aside in a warm bowl. Checkpoint: Shrimp should be opaque and curled into a C shape, not overcooked or tough.

In a separate bowl, combine 1 cup sour cream, 1 minced garlic clove, 2 tablespoons chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon water, and sea salt to taste. Whisk for 1–2 minutes until smooth and creamy. Taste and adjust lime juice or salt as needed.

Place 8 flour or corn tortillas directly over a low flame on your stovetop or in a dry skillet over medium heat. Warm each tortilla for 30 seconds on the first side, then flip and warm 30 seconds on the second side until soft and pliable. Stack them in a clean kitchen towel to keep warm.

To assemble, lay one warm tortilla on a plate and spread a thin line of lime crema down the center.

Layer on top: 2–3 tablespoons shredded purple cabbage, a small handful of fresh diced pineapple, a few slices of red onion, 3–4 cooked shrimp per taco, and 2–3 thin slices of jalapeño.

Add 2–3 slices of fresh avocado to each taco.

Drizzle an additional small spoonful of lime crema over the top of each taco.

Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side for extra brightness. Checkpoint: Tacos should have a colorful mix of pink shrimp, purple cabbage, green pineapple, and creamy white crema, with flavors balanced between spicy, tangy, and cool.

If shrimp are rubbery or tough, they are overcooked. Check that your skillet is properly heated before cooking and don't leave them on the heat longer than 6–7 minutes total.

If lime crema is too thick, whisk in an additional tablespoon of water, 1 teaspoon at a time.

If tortillas crack when warming, they may be too dry. Wrap them in a damp kitchen towel for 5 minutes before warming to add back moisture.

If you can't find fresh pineapple, frozen and thawed pineapple works well, or substitute diced mango for a different tropical flavor.

For extra spice, keep jalapeño seeds and membranes in, or add hot sauce to the crema and/or a sprinkle of chili powder over the finished tacos.