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

In a large mixing bowl, combine shredded cabbage, grated carrots, and chopped cilantro. In a separate bowl, whisk together mayonnaise, lime juice, salt, and pepper until smooth. Pour over the cabbage mixture and toss until well-coated.

Heat a skillet over medium-high heat. Cook marinated shrimp in a single layer 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.

Layer cooked shrimp and slaw onto each tortilla and add desired toppings.