Preheat your oven to 400°F (200°C).

Clean, peel, and devein the shrimp. Place them on a lined baking sheet in a single layer.

Drizzle olive oil over the shrimp and sprinkle with garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Toss until coated.

Roast the shrimp for 8-10 minutes until they turn pink and opaque, reaching an internal temperature of 145°F.

Chop tomatoes, onion, garlic, jalapeño, and cilantro. In a bowl, combine with lime juice, salt, and pepper. Let sit while shrimp cooks.

Whisk together sour cream, heavy cream, lime juice, and salt in a small bowl until smooth.

Warm the corn tortillas in a skillet for 15-30 seconds per side. Assemble tacos by layering greens, shrimp, Pico de Gallo, and crema.