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

Heat a skillet or grill over medium-high heat.

Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque.

In a large mixing bowl, combine the shredded cabbage, carrots, red onion, and cilantro.

In a separate bowl, whisk together lime juice, mayonnaise, and honey.

Pour the dressing over the slaw mixture and toss to combine.

Fill tortillas with the cooked shrimp and generous portions of slaw.

Garnish with extra cilantro or lime wedges if desired.