In a medium bowl, combine the shrimp with taco seasoning, garlic powder, and ground black pepper. Toss until evenly coated. Set aside.

In a small bowl, blend together the plain yogurt, mayonnaise, lime juice, taco seasoning, cayenne, and black pepper until creamy. Set aside.

Preheat a non-stick skillet over high heat for about 2 minutes. Add the seasoned shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from heat immediately.

In a large bowl, combine coleslaw mix, chopped cilantro, and salt. Gently fold in most of the creamy sauce, reserving some for drizzling.

Warm corn tortillas in a dry skillet over medium heat for about 10 seconds on each side.

Assemble each taco with shrimp and a scoop of slaw. Drizzle with reserved sauce and serve immediately.