Step 1

Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.

Step 2

Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.

Step 3

Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.

Step 4

Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.

Step 5

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 6

Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.