Begin by peeling and deveining the shrimp if needed, ensuring they are clean and ready for cooking. Chop the cabbage, cilantro, and any other desired veggies into fine pieces.

In a large mixing bowl, combine the chopped cabbage, cilantro, minced garlic, and lime juice. Add sour cream or Greek yogurt and toss until evenly coated. Taste and adjust if necessary.

Heat a skillet over medium heat, drizzle in oil, season the shrimp with chili powder, salt, and pepper, then sauté for 3 to 4 minutes until pink and opaque.

Warm the corn tortillas in a separate skillet for about 30 seconds on each side. Lay the shrimp onto each tortilla, topping with garlic cilantro lime slaw.

Serve the tacos immediately with lime wedges for squeezing over the top.