Add shrimp to a large bowl. Add Cajun seasoning, chili powder and paprika. Mix well, making sure each shrimp is coated. Cover and refrigerate for 30 minutes.
Make the cilantro cream sauce: add all ingredients to a glass measuring glass or medium bowl. Stir to combine. Cover and refrigerate until ready to use.
Heat a skillet/cast iron skillet over medium-high heat. Add butter and melt. Once melted, add shrimp and cook on each side 3 minutes. Remove to a cutting board and dice into pieces.
While the shrimp is cooking, heat up 1/2 teaspoon oil in a medium skillet. Once hot, add the slaw mix and sauté until softened, but still crisp, about 5 minutes.
Fry tortillas in canola oil for a few minutes, then fold in half and dab with a paper towel to remove excess oil.
Assemble tacos: tortillas, shrimp, slaw mix, cilantro, tomatoes, onion, cilantro cream sauce and garnishes.
Serve and Enjoy!