In a medium bowl, combine olive oil, lime juice, lime zest, garlic, cumin, chili powder, salt, and black pepper. Add the shrimp and toss to coat. Let marinate for 15-20 minutes.

While the shrimp is marinating, prepare the creamy slaw. In a large bowl, mix together the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, and chopped cilantro. Stir until well combined and set aside.

Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque.

Warm the corn tortillas in a separate skillet or microwave until pliable.

To assemble the tacos, place a few shrimp on each tortilla, top with a generous scoop of creamy slaw, and garnish with additional cilantro if desired. Serve with lime wedges on the side.