In a medium size bowl, add the shrimp, chili powder, garlic powder, pepper, cumin, and salt. Mix together so that the shrimp are coated with the spices.
Heat a medium size skillet on medium heat and add olive oil.
To the pan, add the shrimp. Turn the shrimp as they cook until each side is lightly browned and fully cooked (about 6 minutes in total).
Turn off the heat and transfer the shrimp on to a cutting board. Reserve the olive oil that's left in the pan.
Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.
Warm the corn tortillas in the microwave for about 10 to 12 seconds.
Top each tortilla with shrimp, onion, cilantro, and green and purple cabbage. Drizzle the creamy Adobo sauce on top.
Serve while the tortillas are still warm, and with a quarter piece of lime with each taco.