In a small bowl whisk together the sour cream, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use.
For the Shrimp:
Rub the shrimp with the spice mixture and let marinate for 30 minutes.
Add the vegetable oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes.
Heat the tortillas and add the shrimp, shredded cabbage and avocado. Squeeze the fresh lime over the top and serve with the pico de gaillo and Chipotle Lime Creama.
