In a mixing bowl, combine peeled and deveined shrimp with chili powder, cumin, smoked paprika, and lime zest. Toss well to ensure each shrimp is evenly coated in the spices. Allow the shrimp to marinate for at least 15 minutes.

Preheat your grill to medium-high heat, around 400°F. Prepare your toppings and additional ingredients while the grill heats up.

Once the grill is hot, place the marinated shrimp on it in a single layer. Cook for 2-3 minutes on each side, or until pink and slightly charred.

While the shrimp grill, mix together the coleslaw and your creamy dressing in a separate bowl until well coated.

Warm the corn tortillas on the grill for about 30 seconds on each side until pliable, or heat them in a dry skillet.

To assemble, take a warm tortilla and fill it with grilled shrimp, and layer on the coleslaw. Add optional toppings as desired.