Prepare the Cilantro Cream Sauce: Combine sour cream, cilantro, lime juice, minced garlic, salt, and pepper in a food processor or blender. Blend until completely smooth. Add water, one teaspoon at a time, until desired drizzling consistency is reached. Set aside in the refrigerator.

Season the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, and salt until evenly coated.

Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until pink, opaque, and cooked through. Do not overcook.

Warm the Tortillas: Heat the corn tortillas according to package directions. Traditionally, this is done briefly on a dry, hot skillet or griddle until they are soft and pliable.

Assemble the Bites: Lay out the warm tortillas. Equally divide the cooked shrimp among them. Top each taco bite with a generous drizzle of the prepared Cilantro Cream Sauce.

Serve immediately. Optional garnishes include crumbled cotija cheese or thinly sliced radishes.