In a large bowl, mix the salt, black pepper, smoked paprika, garlic powder, chili powder, and olive oil. Add the lime zest and juice of 2 limes along with honey and half the chopped cilantro. Mix well before adding shrimp. Let marinate for 10-15 minutes.

In a separate bowl, combine shredded cabbage, remaining cilantro, Greek yogurt, and the juice of 1 lime. Add a pinch of salt and mix until combined.

Heat a skillet over medium-high heat and add butter. Once melted, add marinated shrimp in a single layer. Cook for 2-3 minutes on each side until pink and opaque.

Warm tortillas in a skillet for 30 seconds on each side or microwave for 15-20 seconds.

Place shrimp in a warmed tortilla, top with creamy slaw, sliced avocado, and a squeeze of lime juice.