Rinse 1 pound of large or jumbo shrimp under cold water and pat dry. In a bowl, combine shrimp with olive oil, chili powder, chipotle chili pepper, cumin, and salt. Toss to coat and let marinate for 10 minutes.

In a blender, combine Greek yogurt, olive oil, minced garlic, diced jalapeño, fresh cilantro, lime juice, and salt. Blend until smooth and set aside.

Mix shredded cabbage with a few tablespoons of the creamy cilantro lime sauce until lightly coated.

Heat a nonstick skillet over medium-high heat. Add a drizzle of olive oil, then sauté marinated shrimp for about 4 minutes until opaque.

Warm corn or flour tortillas in a skillet for 30 seconds on each side, or microwave wrapped in a towel for 20 seconds.

Place sautéed shrimp on each tortilla, top with slaw, and drizzle with additional sauce. Add lime juice or desired toppings.