In a medium-sized bowl, whisk together the lime juice, chili powder, garlic powder, cumin, oregano, salt, and pepper, then add the shrimp and toss to coat.
Heat the olive oil over medium heat. Once hot, add the shrimp, working in 2 batches if needed, and cook for 2-3 minutes, until browned, then flip and cook an additional 1-2 minutes, until the shrimp turn white and begin to curl in on themselves, then remove from heat.
To make the sauce, add all ingredients to a blender and blend until smooth.
To serve, spoon the shrimp into corn tortillas, then top with the shredded cabbage, avocado slices, and cotija cheese. Spoon the sauce over top and serve!