Season the Shrimp: In a large bowl, combine the garlic powder, cumin, cayenne, paprika, black pepper, and salt. Pat the shrimp dry, then add them to the bowl and toss until evenly coated with the spices.
Cook the Shrimp: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the shrimp in a single layer. Cook them for 1 to 2 minutes without moving, then flip and cook for another 1 to 2 minutes, until fully cooked through. Remove from the heat immediately. If you don’t have a skillet big enough to fit the shrimp in a single layer, cook the shrimp in two batches.
Warm the Tortillas: Heat the tortillas in a 350°F oven for 2 to 3 minutes, or warm them directly over a gas flame for 30 seconds to 1 minute per side. Wrap them in a clean towel to keep warm.
Assemble the Tacos: Place 3 to 4 shrimp onto each tortilla and top with a generous scoop of cabbage slaw.
Serve: Drizzle with hot sauce, if desired, and serve immediately.