Be sure all your shrimp are deveined and peeled, tails removed. Thaw completely if frozen. To thaw, put into cold water, never hot. It will cook the shrimp. Lay on a paper-towel lined plate and pat dry.
In a small bowl, mix together chili powder, paprika, garlic powder, oregano, cumin, salt and pepper until evenly mixed. Sprinkle generously over shrimp, coating both sides evenly with a thick layer of spice mixture.
Preheat a large nonstick skillet over medium-high heat. Add oil to hot skillet, and let oil preheat until shimmering.
Add shrimp, arranging in a single layer in the bottom of the pan.
Cook for 1 to 2 minutes per side or until shrimp are opaque and sides are browned.
Arrange warm cooked tortillas on serving plates. Spoon some avocado cream sauce down the center of each tortilla. Top with 4-6 blackened shrimp, followed by dragonfruit salsa. Optionally top with more chopped cilantro and/or some pretty microgreens if desired.