For the Shrimp:

1. 1. Rinse the shrimp under cold water if frozen. Pat dry with paper towels.
2. 2. In a bowl, combine shrimp, olive oil, chili powder, garlic powder, cumin, salt, and pepper. Toss until evenly coated.
3. 3. Heat a non-stick skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for about 2-3 minutes on each side until pink and opaque. Remove from heat and squeeze half a lime over the shrimp.

For the Cabbage Slaw:

1. 1. In a separate bowl, mix together shredded cabbage and chopped cilantro.
2. 2. Drizzle with lime juice and season with salt and pepper. Toss to combine.

For Assembly:

1. 1. Warm tortillas in a dry pan or wrapped in foil in an oven preheated to 350°F (175°C) for about five minutes.
2. 2. Lay out each tortilla and fill with sautéed shrimp followed by heaping spoonfuls of cabbage slaw. Add extra lime juice if desired.
3. 3. Serve immediately with lime wedges on the side.