Start by rinsing the shrimp under cold water and patting them dry with paper towels.

In a bowl, combine the shrimp with olive oil, chili powder, garlic powder, cumin, salt, and black pepper.

Heat a large skillet over medium-high heat until hot.

Add the seasoned shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side until they turn pink and opaque.

While the shrimp is cooking, warm the corn tortillas in a separate skillet over low heat for about 30 seconds on each side.

Once the shrimp and tortillas are ready, place a few shrimp in each tortilla.

Add shredded cabbage, diced tomatoes, and chopped cilantro on top of the shrimp.

Finish by squeezing fresh lime juice over the assembled tacos.