Warm tortillas wrapped in foil in the oven or toaster set to low/warm. Marinate the shrimp with the lime juice, cumin, and salt in a medium bowl. Set aside while you make the slaw.

Combine all the slaw dressing ingredients into a medium bowl and whisk together until smooth. In a large bowl, add the cabbage, cilantro, and 3/4 of the dressing, enough to coat, and mix well. Set aside. Reserve the rest of the dressing for shrimp.

Drain the shrimp. Heat 1 Tbsp of olive oil in a large saucepan over medium heat. Add shrimp, sprinkle with salt and pepper, and cook just until pink and opaque, about 2-3 minutes. Add the warm shrimp to the remaining dressing and mix well to coat. Let sit for 5 min.

Assemble the tacos by layering the slaw first, topping each taco with 2 shrimp, making 3 tacos per serving. Garnish with cilantro and serve with a lime wedge.