In a mixing bowl, whisk together salt, black pepper, smoked paprika, garlic powder, chili powder, olive oil, lime zest, lime juice, honey, and half the chopped cilantro. Add the shrimp and let marinate for 10-15 minutes.

Combine cabbage, remaining cilantro, Greek yogurt, and lime juice in another bowl. Mix until cabbage is coated. Set aside.

Heat a skillet over medium-high heat with butter or olive oil. Add marinated shrimp; cook 2-3 minutes per side until pink and opaque.

Warm tortillas in the same skillet for about 30 seconds per side. Keep warm.

On a tortilla, place cooked shrimp, top with creamy slaw, and add avocado if desired. Serve immediately with lime wedges.