In a medium bowl, add the raw shrimp, taco seasoning, garlic powder, and ground black pepper. Stir everything well to coat the shrimp with the spices, then set aside.

In a small bowl, combine the plain yogurt, mayo, lime juice, taco seasoning, cayenne, and black pepper. Stir until fully blended and smooth, then set aside.

Preheat a large ceramic non-stick skillet over high heat. Once hot, add the shrimp and cook until they turn pink, flipping halfway through. Ensure they are cooked through with no gray showing.

In a separate large bowl, mix coleslaw, chopped cilantro, and salt. Add almost all of the prepared sauce, reserving a little for drizzling later. Stir gently to mix.

Heat a cast iron skillet and warm each corn tortilla for about 10 seconds per side until soft.

Assemble the tacos by filling each tortilla with 3-4 shrimp, topping with slaw mixture, and drizzling reserved sauce on top. Serve immediately.