For the Shrimp:

• 1 lb shrimp (medium or large), raw, peeled and deveined
• 1 garlic clove, pressed or minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil

For the Tacos:

• 8 white corn tortillas (small, 6-inch diameter) or hard taco shells
• 1/2 small purple cabbage, 2 cups shredded
• 1 large avocado, pitted, peeled, and diced
• 1/2 red onion, diced
• 4 oz Cotija cheese (1 cup grated on a box grater)
• 1/4 bunch cilantro, coarsely chopped
• 1 lime, cut into 8 wedges
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 ½ tablespoons lime juice, squeezed from 1 medium lime
• ¾ teaspoon garlic powder
• ¾ teaspoon Sriracha sauce, or to taste