Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, chili powder, smoked paprika, ground cumin, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
Add the shrimp to the bowl and toss until evenly coated with the spice mixture.
Arrange the seasoned shrimp in a single layer on a large sheet pan.
Bake the shrimp in the preheated oven for 10 to 12 minutes, or until they are pink and cooked through.
While the shrimp cooks, prepare the jalapeño lime crema by mixing the sour cream, finely chopped jalapeño, fresh lime juice, and salt in a small bowl until smooth. Refrigerate until ready to use.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and warm in the oven for 5 minutes.
To assemble the tacos, place a few shrimp on each tortilla, top with shredded cabbage, a drizzle of jalapeño lime crema, and sprinkle with chopped cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top.