In a blender, combine the Greek yogurt with lime juice, cilantro, chopped jalapeño, garlic powder, and salt. Blend until smooth, then refrigerate.

In a bowl, add shrimp, olive oil, chili powder, garlic powder, ground cumin, salt, and chipotle chili powder. Toss and marinate for 15 minutes.

Mix shredded cabbage with garlic lime sauce in a separate bowl. Cover and refrigerate.

Heat a skillet and warm tortillas, cooking each for 30 seconds per side. Keep covered.

In the same skillet, heat olive oil and cook marinated shrimp for 3-4 minutes until pink and opaque.

Assemble tacos with shrimp, cabbage slaw, avocado, and garlic lime sauce. Serve with lime wedges.