1. In a bowl whisk olive oil, 1½ tablespoons lime juice, garlic, chili powder, salt, and pepper. Add shrimp, toss to coat, and marinate 15–20 minutes.

2. Toss cabbage, carrots, half of the cilantro, 1½ tablespoons lime juice, and salt in a bowl. Chill slaw until ready to assemble.

3. Blend Greek yogurt or mayo, remaining cilantro, honey, cumin, garlic powder, a splash of water, salt, and lime juice until smooth to make the cilantro sauce.

4. Preheat grill or grill pan over medium-high heat and oil the surface. Grill shrimp 2–3 minutes per side until opaque and charred.

5. Toast tortillas on the grill or in a hot skillet 10–15 seconds per side.

6. Assemble tacos by spreading cilantro sauce on each tortilla, topping with lime slaw, grilled shrimp, extra cilantro, and lime wedges.

7. Serve immediately with additional lime wedges and optional toppings like avocado or cotija cheese.