Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle on the salt, pepper, smoked paprika, garlic powder, and chili powder. Toss shrimp to get them evenly coated with seasonings. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the shrimp, taking care not to overcrowd the pan (you might need to work in 2 batches depending on the size of your pan). Cook shrimp for 90 seconds, flip, and cook another 90 seconds, until the shrimp are opaque and have some golden brown caramelization on both sides.
Reduce the heat to low, add the butter, lime zest, lime juice, and honey, tossing to coat the shrimp and create a cohesive sauce. Bring the mixture to a simmer and allow to simmer for 2-3 minutes until the sauce is thickened and coating the shrimp. Remove from heat and stir in the cilantro to finish the sauce.
Place cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt in a large bowl. Toss until the cabbage is evenly coated with herbs and yogurt. This slaw is not overly dressed; there should be just enough yogurt and lime juice to create a light, creamy coating for the slaw.
Warm tortillas in the microwave, oven, or over the gas flame of a gas stovetop (my preferred method). In a tortilla, add a scoop of creamy slaw and 4-6 shrimp. Spoon on some of that glorious cilantro honey lime sauce. Finish with avocado slices and another squeeze of lime. Enjoy a few tacos, then save some for later!