In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Ensure the shrimp are evenly coated with the seasonings.

In a small bowl, combine the diced tomatoes, red onion, cilantro, and lime juice. Stir well and set aside.

In another small bowl, whisk together the mayonnaise, sour cream, lime juice, and chipotle powder until smooth. Set aside.

Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through.

Warm the tortillas according to package instructions. Fill each tortilla with shredded cabbage, cooked shrimp, a spoonful of salsa, and a drizzle of creamy sauce. Serve immediately.