Rinse the shrimp under cold water and pat them dry. In a bowl, mix shrimp with olive oil, chili powder, chipotle pepper, cumin, and salt. Let marinate for 10 minutes.

In a food processor, blend Greek yogurt, one tablespoon of olive oil, garlic, jalapeño, cilantro, salt, lime zest, and lime juice until smooth.

Toss shredded cabbage with a couple of tablespoons of taco sauce. Let sit for 5 minutes.

Heat a non-stick skillet over medium-high heat. Cook marinated shrimp for 3-4 minutes, stirring occasionally, until pink and opaque.

Warm tortillas and fill each with shrimp, top with slaw and extra taco sauce. Serve immediately garnished with lime wedges.