In a medium bowl, combine salt, black pepper, smoked paprika, garlic powder, chili powder, olive oil, lime zest, lime juice, honey, and half the chopped cilantro. Add the shrimp and toss to coat in the marinade. Marinate for 10-15 minutes.

In another bowl, mix the remaining cilantro, shredded cabbage, Greek yogurt, and lime juice until well combined. Chill the slaw in the refrigerator.

Heat a skillet over medium-high and add olive oil. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.

Warm the tortillas in a dry skillet or microwave for about 15-20 seconds until pliable.

Assemble the tacos by placing shrimp in the center of each tortilla, topping with the creamy slaw and sliced avocado. Squeeze fresh lime over top.