In a medium bowl, combine olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and pepper to create a savory marinade. Add the shrimp and toss until evenly coated. Allow the shrimp to marinate for at least 15 minutes at room temperature.

In a large bowl, mix the shredded cabbage, grated carrots, and chopped cilantro. In another bowl, whisk together mayonnaise, lime juice, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss well to coat.

Heat a skillet over medium-high heat for 2-3 minutes. Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side, or until pink and slightly charred.

Warm the tortillas in another skillet on low heat for about 30 seconds on each side until soft and pliable.

Assemble the tacos by adding blackened shrimp to the center of a warmed tortilla and top with a hearty scoop of slaw.