In a mixing bowl, combine the wild-caught shrimp, freshly squeezed lime juice, chopped cilantro, olive oil, and spices. Let it marinate for about 10 minutes.

In another bowl, mix together Greek yogurt, shredded cabbage, grated carrots, and extra lime juice for the creamy slaw. Set aside.

Heat a large skillet over medium heat, add the marinated shrimp, and cook for about 3-4 minutes until pink and opaque.

Warm soft tortillas in a dry skillet for about 30 seconds on each side. Place the cooked shrimp in the center, top with creamy slaw, and squeeze fresh lime wedges over.

Transfer the tacos to a serving platter and serve with extra lime wedges and optional sides like chips or salsa.