In a large bowl or ziptop bag, toss the shrimp with the olive oil, garlic, juice of 1 lime, smoked paprika, chili powder and a pinch of salt. Toss to coat evenly and allow to marinade for 1-3 hours. I strongly recommend the three hours if you have it, as it retains much more flavor. Otherwise, at least 1 hour is necessary.
After 1-3 hours, heat skillet on medium high. As soon as it's hot, add the shrimp and marinade and cook for 2 minutes. Flip each shrimp and cook for an additional 2 minutes or until cooked through.
Serve on flour tortillas with fresh chopped tomatoes, avocado slices, cheese, cabbage, and fresh chopped cilantro.