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.
Store: Refrigerate leftover cooked shrimp and slaw covered for up to 24 hours.
Make Ahead: Refrigerate seasoned shrimp and sauce separately for up to 2 days. Cook and assemble slaw right before serving.
If using frozen shrimp, make sure it is thawed and very well drained.
Do not use 0% yogurt because slaw will lack flavour.
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1 small taco1733.9 g417.2 mg3.8 g15.2 g20.5 g153.7 mg