In a medium bowl, combine shrimp with taco seasoning, garlic powder, and ground black pepper. Toss until evenly coated. Set aside for 5 minutes.

In another bowl, mix plain yogurt, mayo, lime juice, taco seasoning, cayenne pepper, and more black pepper until creamy. Set aside.

Heat a skillet over high heat and add avocado oil. Cook the shrimp for about 2 minutes on each side until pink and opaque.

In a large bowl, combine coleslaw mix, chopped cilantro, and salt. Add most of the creamy sauce and toss until combined.

Warm corn tortillas in a skillet for about 10 seconds on each side.

Assemble tacos by laying a tortilla on a plate, adding shrimp, topping with slaw, and drizzling with leftover sauce. Serve warm.