For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup buttermilk
• vegetable oil for frying

For the Poblano Peppers:

• 2 medium poblano peppers, sliced into thin strips
• 1 tablespoon olive oil
• 1/4 teaspoon salt

For the Avocado Cilantro Sauce:

• 1 ripe avocado
• 1/2 cup fresh cilantro leaves
• 1/4 cup Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1 clove garlic
• salt and pepper to taste

Additional:

• 8 small corn or flour tortillas
• shredded cabbage or lettuce
• lime wedges for serving