Rinse the shrimp under cold water, then pat them dry. In a large mixing bowl, combine shrimp with olive oil, chili powder, ground chipotle, cumin, and salt. Toss to coat evenly and let rest for 10 minutes.

In a food processor, blend Greek yogurt, garlic, jalapeno, cilantro, lime zest, and lime juice until smooth. Taste and adjust seasoning. In a separate bowl, mix shredded cabbage with half of the sauce.

Heat a nonstick skillet over medium-high heat. Sauté the shrimp until opaque and firm, about 3-4 minutes. Transfer to a plate and keep warm.

Warm tortillas by microwaving for 30 seconds or on a hot skillet for 10-15 seconds per side.

Fill warm tortillas with shrimp, top with cabbage slaw, and drizzle remaining sauce. Add garnishes like avocado, cilantro, sour cream, lime wedges, or mango salsa.