In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.
In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.
In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.
To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula.
Fill each tortilla with 3-4 shrimps, some slaw and drizzle with sauce. Serve immediately.
Video
Notes
Store: Refrigerate leftover cooked shrimp and slaw covered for up to 24 hours.
Shrimp: Make sure shrimp is very well drained and dry. This will ensure it gets a char on instead of releasing a lot of water.
Yogurt: I do not recommend to use 0% yogurt because slaw will lack flavor. We already reduced a lot of fat by cutting back amount of mayo.
Serve in 2 tortillas (double layer) if using small corn tortillas. They are delicate and tend to fall apart if fresh.
To make low carb: Make lettuce wraps and serve in Boston or Romaine lettuce leaves (again double the layers to hold better).