In a mixing bowl, combine the minced garlic, smoked paprika, cumin, chili powder, lime juice, olive oil, salt, and pepper. Add the shrimp to the bowl and toss until the shrimp are well coated in the marinade. Allow the shrimp to marinate for at least 15 minutes, or up to 24 hours in the fridge for deeper flavor.

Preheat your grill or grill pan to medium-high heat. If you're using a grill, thread the shrimp onto skewers. If you're using a grill pan, the shrimp can go directly onto the pan.

Grill the shrimp for 2-3 minutes on each side, until they are pink and opaque. Be careful not to overcook the shrimp, as they can become tough.

While the shrimp are marinating, prepare the avocado salsa. In a separate bowl, combine the diced avocados, tomato, red onion, lime juice, jalapeno (if using), chopped cilantro, and salt. Gently mix to combine.

Taste and adjust the seasoning as needed. If you prefer a more acidic salsa, add more lime juice. If you like it spicier, add more jalapeno.

Warm the tortillas on the grill or in a dry pan over medium heat. Warming the tortillas makes them softer and more pliable.

To assemble each taco, lay a warm tortilla flat and place a few pieces of grilled shrimp down the center. Top with a generous scoop of avocado salsa. Garnish with fresh cilantro and a squeeze of lime, if desired.

Repeat with the remaining ingredients until all the tacos are assembled.