In a medium bowl, combine wild-caught shrimp with olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and pepper. Marinate for 15 minutes.

Mix shredded cabbage, grated carrots, and chopped cilantro in a large bowl. In a smaller bowl, whisk together mayonnaise, lime juice, salt, and pepper until smooth. Pour over the cabbage blend and toss.

Heat a large skillet over medium-high heat. Cook marinated shrimp for 2-3 minutes on each side until pink and slightly charred.

Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Assemble tacos with shrimp and slaw on tortillas, adding any desired toppings.