Step 1: Pat the thawed shrimp very dry with paper towels. In a medium bowl, toss the shrimp with 2 tablespoons of olive oil and 2-3 tablespoons of Cajun seasoning, ensuring each shrimp is evenly coated.
Step 2: Prepare the Creamy Lime Crema: In a small bowl, combine sour cream, mayonnaise, lime juice, minced garlic, salt, and optional hot sauce. Whisk until smooth. Cover and refrigerate.
Step 3: Prepare the Quick Cabbage Slaw: In another bowl, combine shredded cabbage, chopped cilantro, lime juice, and 1 tablespoon olive oil. Season with salt and pepper. Toss well and set aside.
Step 4: Cook the Cajun Shrimp: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until pink, opaque, and slightly curled. Remove to a plate.
Step 5: Warm the Tortillas: Heat a dry skillet over medium-high heat and warm each tortilla for 15-20 seconds per side until pliable. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
Step 6: Assemble the Tacos: Take a warm tortilla, add a spoonful of the cabbage slaw, pile on the cooked Cajun shrimp, and drizzle generously with the creamy lime crema. Garnish with optional toppings like diced avocado, extra cilantro, or pickled red onions. Serve immediately.