Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with olive oil, chipotle powder, garlic powder, and salt until they are evenly coated. Set this aside while you prepare your other ingredients.

Finely shred the red cabbage, chop the fresh cilantro, and slice or dice your ripe avocado. Place each topping in separate small bowls so they're ready for assembly.

Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcrowd the pan; cook in two batches if your skillet isn't large enough to give the shrimp space.

Reduce the heat to medium. Drizzle the honey and freshly squeezed lime juice over the cooked shrimp in the pan. Toss quickly with tongs to coat the shrimp in the smoky-sweet glaze, cooking for just 30 seconds more until the sauce slightly thickens and clings to the shrimp. Remove the skillet from the heat immediately.

Warm your tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them briefly in a dry skillet over medium heat until they are pliable and lightly browned, about 15-20 seconds per side.

To build your tacos, place a generous spoonful of the honey chipotle shrimp into each warm tortilla. Top with shredded red cabbage, sliced or diced avocado, and a sprinkle of fresh cilantro. Serve these delicious tacos immediately!