Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
In a medium bowl, combine the olive oil, chili powder, smoked paprika, ground cumin, cayenne pepper, garlic powder, salt, and black pepper. Add the shrimp and toss until evenly coated with the spice mixture.
Spread the seasoned shrimp in a single layer on the prepared sheet pan.
Roast the shrimp in the preheated oven for 8 to 10 minutes, or until they are pink and opaque, turning once halfway through cooking.
While the shrimp cooks, prepare the jalapeño lime crema by combining the sour cream, finely chopped jalapeño, fresh lime juice, and salt in a small bowl. Mix well and refrigerate until ready to use.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heat them individually in a dry skillet over medium heat for about 20 seconds per side.
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 immediately with lime wedges on the side for squeezing over the tacos.