In a small bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.

Pat the shrimp dry, drizzle with olive oil, and toss with the seasoning mixture until evenly coated.

Heat a large skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side until pink and cooked through.

Meanwhile, combine the green cabbage, purple cabbage, lime juice, olive oil, and salt in a bowl. Toss well.

In another small bowl, whisk together the sour cream, mayonnaise, lime juice, hot sauce, garlic powder, and salt until smooth.

Warm the tortillas in a dry skillet or microwave.

Fill each tortilla with cabbage slaw, cooked shrimp, pico de gallo, diced red onion, and fresh cilantro.

Drizzle generously with the creamy taco sauce and serve immediately with lime wedges.