Marinate the shrimp in the refrigerator in a marinade made with lime juice, olive oil, and chili powder. Refrigerate for about 1 hour.
In the meantime, make the chipotle sauce: Combine the mayonnaise (Mexican crema or sour cream) with the minced chipotle peppers, honey, lime juice and season with salt to taste. Refrigerate the sauce until serving.
Combine the ingredients for the slaw in a medium bowl. Toss to coat the cabbage. Refrigerate until serving.
Skewer the shrimp on wooden skewers and either cook them on the grill or cook in a cast iron skillet for 4 minutes on each side or until cooked through.
Lightly sprinkle a few paper towels with water and place on a plate. Top with 8 tortillas and cover with another damp paper towel. Microwave the tortillas to soften them for 1 minute.
Assemble the tacos: Place a flour tortilla on your plate. Spoon 2 to 3 spoons of red cabbage slaw in the center of the tortilla. Top with 4 shrimp on each taco and spoon a few tablespoons of chipotle sauce over the top of the shrimp.