In a mixing bowl, combine shrimp with olive oil, garlic powder, cumin, paprika, salt, and pepper. Toss to coat evenly.

Heat a skillet over medium heat and add the seasoned shrimp. Cook for 3-4 minutes on each side until pink and cooked through.

While the shrimp is cooking, heat the corn tortillas in a separate skillet until crispy, about 1-2 minutes per side.

On each crispy tortilla, layer the shredded cabbage, cooked shrimp, diced tomato, red onion, and cilantro.

Drizzle with lime juice and top with sour cream if desired.