Rinse shrimp under cold water, pat dry. Toss with olive oil, chili powder, chipotle, cumin, and salt. Let marinate for 10 minutes.

Combine Greek yogurt, olive oil, minced garlic, jalapeño, cilantro, lime zest, and juice in a food processor. Blend until creamy.

Toss shredded cabbage with half of the creamy cilantro lime sauce. Let marinate for 5-10 minutes.

Heat skillet over medium-high heat, add remaining olive oil. Sauté marinated shrimp for about 4 minutes until pink and firm.

Warm tortillas, assemble tacos with shrimp, slaw, and drizzle with sauce. Add lime juice or avocado if desired.