1. In a medium bowl, combine coconut milk, lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Whisk until well blended.
2. Add the shrimp to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes, allowing the flavors to meld.
3. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.
4. While the shrimp is cooking, warm the tortillas in a separate pan or directly over a gas flame for a few seconds on each side.
5. Assemble the tacos by placing a few shrimp on each tortilla. Top with cilantro, red onion, and avocado slices.
6. Serve with lime wedges on the side for an extra burst of citrus flavor.

From my own experience, using fresh lime juice and quality coconut milk makes all the difference in accentuating the tropical notes of the dish. Don’t rush the marination process; it’s the secret to truly flavorful shrimp.