Place the shrimp in a medium mixing bowl. Add 1 tbsp olive oil and mix until the shrimp is coated.
Sprinkle the chili powder, paprika, garlic powder, cumin and salt evenly over the shrimp. Mix well.
Place a medium frying pan on the stove. Add ½ tbsp of olive oil and turn on the stove to medium heat. Allow to preheat for a couple minutes.
Add the shrimp, and cook for 6-8 minutes, stirring every few minutes.
Shrimp is done when it reaches and internal temperature of 145.
Avocado Cream Sauce
Combine the nonfat greek yogurt, garlic, avocado jalapeno and cilantro in a small blender or food processor. Note: you must use a SMALL blender, such as a magic bullet or mini food processor. This will also work in a medium blender, if you double the ingredients to give it enough substance to blend.
Blend until smooth.
Assemble the Tacos
Place the corn tortillas on a plate.
Divide the shrimp mixture evenly amongst the tortillas.
Squeeze a small amount of lime juice over each tortilla topped with shrimp (about ¼ tsp each)
Top with the avocado sauce.
No blender? No problem! Mash the overly ripe avocado with a fork. Chop cilantro, garlic and jalapeno into very small pieces using a knife. Mix everything together with a spoon.