Rinse the shrimp under cold water and pat them dry with paper towels. In a bowl, combine shrimp with half of the olive oil, chili powder, chipotle pepper, cumin, and kosher salt. Toss to coat and let marinate for 10 minutes.

Prepare the creamy cilantro lime sauce by blending Greek yogurt, remaining olive oil, garlic, jalapeño, cilantro, lime zest, lime juice, and a pinch of salt until smooth.

In a separate bowl, toss the shredded cabbage or slaw mix with about half of the prepared taco sauce.

Heat a large skillet over medium-high heat and add the marinated shrimp. Cook for about 2 minutes on each side until opaque and lightly golden.

While the shrimp is cooking, warm the tortillas in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.

Assemble tacos by placing shrimp in each tortilla, topping with cabbage slaw, and drizzling with the remaining taco sauce. Serve with lime wedges and extra cilantro.