Start by mixing the flour, paprika, cayenne pepper, garlic powder, and salt in a bowl. Toss the peeled and deveined shrimp in this mixture until they're fully coated.

In a separate bowl, combine the shredded cabbage, diced avocado, chopped cilantro, lime juice, and olive oil. Mix well until all the ingredients are nicely blended.

Heat a generous amount of oil in a frying pan over medium-high heat. Once hot, add the coated shrimp and cook for about 2-3 minutes on each side.

While the shrimp are frying, warm the corn tortillas either in a separate pan or in the microwave for about 30 seconds until they are soft.

Place a few crispy shrimp onto each tortilla. Top with the avocado lime slaw and a dollop of sour cream or Greek yogurt.

Garnish with lime wedges on the side.