Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a bowl, toss the shrimp with garlic powder, paprika, cumin, salt, and black pepper until evenly coated.

Set up a breading station: Place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.

Dip each shrimp first in the flour, then in the egg, and finally coat with panko breadcrumbs. Place the breaded shrimp on the prepared baking sheet.

Drizzle olive oil over the shrimp and bake for 12-15 minutes, or until golden brown and crispy.

While the shrimp is baking, heat a skillet over medium heat. Add the sliced poblano peppers and sauté for about 5-7 minutes until they are tender. Season with salt and pepper.

For the avocado cilantro sauce, blend the avocado, cilantro, lime juice, sour cream, and a pinch of salt and pepper in a food processor until smooth.

To assemble the tacos, warm the corn tortillas in a dry skillet for about 30 seconds on each side. Layer the sautéed poblano peppers, crispy shrimp, and drizzle with the avocado cilantro sauce.

Serve immediately.