In a bowl, add cabbage, onion, and jalapeño. Zest lime into bowl, then slice in half and juice both halves into bowl. Add sour cream, olive oil, and salt, stirring until coated. Set aside.
In a bowl, add shrimp and taco seasoning - toss to coat.
In a sauté pan over medium heat, add olive oil. When hot, add shrimp and spread into a single layer. Cook for about 2 minutes, flip, then cook another 2 minutes, or until shrimp form a "U" shape and look pink and mostly white. When shrimp curl to form an "O" shape, they are overcooked. (Cooking time will depend entirely on the size of your shrimp - look for visual cues and worry less about cooking time)
Meanwhile, warm your tortillas in one of two ways: Microwave: stack tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until warmed through. Stove top: in a dry skillet over medium heat, add tortillas one at a time and cook for 15-30 seconds per side.
Assemble your tacos - add shrimp to each tortilla, then top with a generous scoop of slaw. Optionally, sprinkle with fresh chopped cilantro or parsley before serving.
Any size shrimp can be used - medium or large shrimp work well. If using frozen shrimp, thaw first.
Corn or flour tortillas can be used.
To make milder, substitute jalapeño with bell pepper, or use half as much taco seasoning.
Slaw can be made up to a day ahead. Store in the refrigerator in a sealed container and give it a toss once more before serving.