Rinse the shrimp under cold water and pat them dry. In a mixing bowl, combine the shrimp with olive oil, chili powder, chipotle pepper, cumin, and salt. Allow to rest for 10 minutes.

In a food processor, combine Greek yogurt, a drizzle of olive oil, minced garlic, chopped jalapeño, cilantro, salt, lime zest, and lime juice. Blend until smooth and creamy.

In a large bowl, toss the shredded cabbage with half of the creamy sauce. Let it sit for 5 minutes to develop flavors.

Heat a nonstick skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 3-4 minutes until pink and firm.

Warm the tortillas on a skillet for 30 seconds each side. Assemble tacos with shrimp, slaw, and drizzle remaining sauce on top.