In a medium bowl, combine olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and pepper. Add the shrimp and toss until coated in the marinade. Let sit for 15 to 30 minutes.

In a large mixing bowl, combine shredded cabbage, carrots, and chopped cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, salt, and pepper until smooth. Pour the dressing over the cabbage mixture, tossing to coat. Set aside.

Heat a large skillet over medium-high heat until hot. Add the marinated shrimp and cook for 2 to 3 minutes on each side until pink and slightly charred. Remove from heat.

Warm tortillas in a dry skillet for about 30 seconds on each side until pliable.

To assemble, lay a warm tortilla on a plate, add blackened shrimp, top with slaw, and add any optional toppings.