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

In a food processor, combine Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, and lime zest and juice. Blend until smooth and set aside.

In a mixing bowl, add shredded cabbage and half the creamy sauce. Toss until well coated and let chill in the refrigerator for 10 minutes.

Heat a nonstick skillet over medium-high heat. Cook marinated shrimp for about 2 minutes on each side until pink and opaque.

Warm tortillas in a dry skillet for 30 seconds each side. Fill with shrimp, top with slaw, drizzle with remaining sauce, and squeeze lime juice. Serve immediately.