In a medium bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss until the shrimp are evenly coated. Let marinate for 15 minutes.

While the shrimp is marinating, prepare the slaw. In a large bowl, mix together the shredded cabbage, grated carrots, red onion, cilantro, and lime juice. Toss to combine and set aside.

Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.

Warm the corn tortillas in a dry skillet or microwave until pliable.

To assemble the tacos, place a few shrimp on each tortilla, top with the crunchy slaw, and drizzle with sour cream and hot sauce if desired.

Serve immediately with lime wedges on the side.