If using frozen shrimp, place them in a colander and run cold water over them for 8 to 10 minutes until fully thawed. Pat the shrimp dry with paper towels. Dry shrimp sear instead of steam, so do not skip this. In a bowl, toss the shrimp with chili powder, cumin, garlic powder, salt, and pepper until evenly coated. Set aside.

Make the mango slaw while the shrimp sits. In a medium bowl, combine the shredded cabbage, diced mango, lime juice, honey, cilantro, and salt. Toss everything together until well mixed. Taste and add a little more lime or honey if you want it brighter or a touch sweeter. Set aside. The slaw will soften slightly as it sits, which is fine.

Warm the corn tortillas. You can do this directly over a gas flame for about 30 seconds per side until they get a few char spots, or wrap them in a damp paper towel and microwave for 30 to 45 seconds. Keep them wrapped in a clean kitchen towel to stay warm and pliable while you cook the shrimp.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer. Do not crowd the pan. If your skillet is on the smaller side, cook in two batches. Cook for 2 minutes without touching them, then flip each shrimp with tongs. They should be pink and slightly curled on the first side. Cook for another 1 to 2 minutes until the second side is opaque and the shrimp are just cooked through. Pull them off the heat the moment they curl into a C shape. An O shape means overcooked.

Build the tacos right away. Set two warm tortillas on each plate. Add 3 to 4 shrimp per tortilla, then pile on a generous spoonful of mango slaw. Finish with a squeeze of lime and extra cilantro. Serve immediately while the shrimp are hot and the slaw is still crisp.