In a medium bowl, combine shrimp with lime juice, garlic, cumin, and olive oil. Toss well and let marinate for about 15 minutes.

In a large mixing bowl, combine cabbage, cilantro (if using), red onion, avocado, lime juice, olive oil, and salt. Toss gently until well mixed.

In a small bowl, whisk together mayonnaise, hot sauce, garlic powder, and salt until smooth. Set aside.

Heat a large skillet over medium-high heat. Add marinated shrimp in a single layer and cook for 3-4 minutes until pink and opaque.

Warm tortillas by toasting them. In each tortilla, place sautéed shrimp, a portion of slaw, and drizzle with garlic-lime mayo.

Serve immediately with extra lime wedges and hot sauce on the side.