Begin by rinsing the shrimp under cold water and patting them dry with paper towels. Toss with olive oil, chili powder, ground chipotle pepper, ground cumin, and kosher salt, letting them rest while preparing the sauce.

In a blender or food processor, combine Greek yogurt, olive oil, minced garlic, jalapeno, fresh cilantro, salt, lime zest, and lime juice. Blend until smooth and adjust seasonings.

In a large bowl, toss shredded cabbage with a couple of tablespoons of the taco sauce until coated. Reserve some sauce for drizzling later.

Heat a skillet over medium-high heat and drizzle with olive oil. Add seasoned shrimp in a single layer and sauté for 3-4 minutes until cooked through. Remove from heat.

Warm tortillas, then fill with sautéed shrimp, top with slaw and extra sauce. Add any preferred toppings and serve.