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

In a medium bowl, combine the olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper.

Toss the shrimp in the spice mixture until they are fully coated. Set aside while you prepare the slaw.

In a large bowl, mix together the green and red cabbage, shredded carrots, and chopped cilantro.

In a separate small bowl, whisk together lime juice, mayonnaise, honey, salt, and pepper to create the dressing.

Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

Refrigerate to let flavors meld.

Preheat your grill or grill pan to medium-high heat.

Thread shrimp onto skewers for easy handling, then place them on the grill.

Cook for about 2-3 minutes per side, or until opaque and slightly charred.

Remove the shrimp from the grill and set aside.

Lightly heat the tortillas on the grill for about 30 seconds per side until warm and pliable.

Place a few grilled shrimp on each tortilla, top generously with cabbage slaw, and add any desired toppings like avocado slices or queso fresco.

Serve immediately with extra lime wedges for squeezing.