Pat shrimp dry with paper towels. In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. Toss shrimp with 1 tbs olive oil to coat, then sprinkle spice mix over shrimp and toss until evenly coated.

Cook shrimp

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add remaining 1 tbs olive oil and 1 tbs butter. When butter foams, add shrimp in a single layer (do not overcrowd; cook in batches if needed). Sear shrimp 1.5–2 minutes per side until blackened spots form and shrimp are opaque and cooked through (internal temp ~120–135°F / 49–57°C). Remove shrimp to a plate and keep warm.

Cabbage Slaw

In a medium bowl whisk together lime juice, mayonnaise, apple cider vinegar, honey, salt, and pepper. Add sliced green cabbage, red cabbage, and shredded carrot. Toss well to coat. Taste and adjust seasoning (add more lime or salt as desired). Let sit at room temperature for 10 minutes to soften slightly, or refrigerate up to 1 hour.

Pico de Gallo

Combine diced tomatoes, diced red onion, chopped cilantro, minced jalapeño, lime juice, and salt in a small bowl. Stir gently to combine. Let rest for 10 minutes to meld flavors. Taste and adjust salt or jalapeño heat.

Jalapeño Ranch

In a small bowl or blender combine mayonnaise, sour cream, buttermilk, chopped jalapeño, chopped cilantro (if using), garlic powder, onion powder, lime juice, salt, and pepper. Blend or whisk until smooth. Adjust thickness with additional buttermilk if needed. Chill until ready to use (at least 10 minutes).

To Assemble

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes.

Divide slaw evenly among warmed tortillas (about 2–3 tbs slaw per tortilla). Top slaw with 3–4 blackened shrimp each, spoon 1–2 tbs pico de gallo over the shrimp, drizzle 1 tbs jalapeño ranch over each, and sprinkle with crumbled cotija and cilantro leaves. Serve with lime wedges on the side to squeeze over tacos.

If desired, serve extra pico de gallo, ranch, and slaw on the side.