Prep the Shrimp: Rinse and pat dry large shrimp. In a mixing bowl, combine shrimp with olive oil, chili powder, ground chipotle, ground cumin, and kosher salt. Toss until coated and let rest for 15 minutes.

Prepare the Creamy Sauce: In a food processor, blend Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice until smooth.

Toss the Slaw: In a bowl, mix shredded cabbage with a few tablespoons of creamy sauce until well-coated.

Cook the Shrimp: Heat a skillet over medium-high heat with olive oil. Add marinated shrimp in a single layer and sauté for 2-3 minutes per side until pink and firm.

Warm the Tortillas: Optionally warm tortillas in a skillet over low heat for about 30 seconds on each side or wrap in foil and place in a preheated oven at 350°F.

Assemble the Tacos: Place shrimp in warmed tortillas, top with cabbage slaw, and drizzle extra creamy sauce over the top. Enjoy immediately!