Prepare the shrimp by rinsing under cold water and patting dry. Combine shrimp with olive oil, chili powder, ground chipotle, cumin, and salt. Let rest for 10 minutes.

Make the creamy cilantro lime sauce in a blender by combining Greek yogurt, olive oil, minced garlic, chopped jalapeno, cilantro, and lime zest and juice. Blend until smooth.

Prepare the slaw by tossing shredded cabbage or slaw mix with ½ cup of the creamy sauce. Cover and refrigerate to chill.

Cook the marinated shrimp in a skillet over medium-high heat for about 4 minutes until pink and cooked through. Remove and let cool slightly.

Warm the tortillas in the microwave or on a skillet until soft and pliable.

Assemble the tacos with cooked shrimp, cabbage slaw, and drizzle of creamy sauce. Serve immediately.