In a medium bowl, combine olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and pepper. Add the shrimp and let them marinate for at least 15 minutes.

In a large bowl, combine shredded cabbage, grated carrots, and chopped cilantro for the slaw. In a separate bowl, whisk together mayonnaise, lime juice, salt, and pepper until smooth. Pour dressing over the cabbage mixture and toss gently.

Heat a large skillet over medium-high heat and add olive oil. Once hot, add the marinated shrimp and cook for 2–3 minutes per side until pink and slightly charred.

While the shrimp cooks, warm corn tortillas in another dry skillet over medium heat for about 30 seconds on each side until pliable.

Assemble tacos by placing a few shrimp on each tortilla and topping with slaw. Add any extra toppings like avocado or cilantro if desired.