In a bowl, mix all blackening spices together.

Pat shrimp dry and toss with lime juice, olive oil, and spice mix.

Heat a cast-iron skillet over medium-high heat with a bit of oil.

Cook shrimp in batches for 2–3 minutes per side, until blackened and opaque.

In a separate bowl, whisk together all crema ingredients.

Lightly char or warm tortillas.

Assemble tacos with shrimp, cabbage, avocado, red onion, cilantro, and cheese.

Drizzle with garlic-lime crema and serve with lime wedges.