Combine shredded cabbage mix, mayonnaise or Greek yogurt, 1 tablespoon lime juice, cilantro (if using), and 1/4 teaspoon salt in a medium bowl; mix well and set aside.

Toss shrimp with olive oil, 1 tablespoon lime juice, chili powder, cumin, cayenne (if using), salt, and black pepper in a separate bowl until evenly coated.

Heat a large non-stick skillet over medium-high heat, then add seasoned shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.

While shrimp cooks, warm tortillas either by stacking 5-6 in a damp paper towel and microwaving for 30-60 seconds, or heating one at a time in a dry skillet for 15-20 seconds per side.

Set up a taco bar with the cooked shrimp, warmed tortillas, zesty slaw, and desired toppings like avocado slices, salsa, or extra lime wedges.

Encourage everyone to build their own tacos and finish with a squeeze of fresh lime juice.