Toss cabbage, cilantro, and red onion with olive oil, lime juice, salt, and sugar. Set aside.
Pat shrimp dry. Combine with oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice.
Heat a large skillet over medium-high. Sear shrimp 1–2 minutes per side until pink and opaque.
Warm tortillas in a dry skillet 30–45 seconds per side until pliable.
Assemble tacos with slaw and shrimp. Drizzle sauce, then top with pico and cotija. Serve immediately.
Notes
Variation: Add diced avocado or swap cotija for shredded Monterey Jack. For heat, mix extra chipotle into the sauce. To warm tortillas for a crowd, wrap in foil and heat at 350°F for 8–10 minutes.This recipe is an original creation inspired by classic Easy Shrimp Tacos with Sauce flavors. All ingredient ratios and instructions are independently developed.