In a small bowl, mix together the smoked paprika, dried thyme, dried oregano, ground cumin, cayenne pepper, garlic powder, onion powder, sea salt, and black pepper. This combination will pack your shrimp with flavor and give it that signature blackened taste.

Take your peeled and deveined shrimp and pat them dry with a paper towel. You want them to be as dry as possible for that beautiful sear. Then, sprinkle the blackening seasoning over the shrimp, making sure to coat evenly.

In another bowl, combine mayonnaise, garlic powder, smoked paprika, salt, and lime juice. Mix well. For a hint of sweetness, feel free to add honey. This sauce will add a wonderful creamy texture and flavor to your tacos.

Combine mayonnaise, honey, Dijon mustard, red wine vinegar, salt, and black pepper in a large mixing bowl. Add the shredded coleslaw mix and chopped green onions. Toss well and set aside to let the flavors meld together.

In a skillet over medium-high heat, add unsalted butter. Once melted, add minced garlic and let it sauté for about 30 seconds. Next, add your seasoned shrimp. Cook until they turn pink and opaque, typically around 2-3 minutes per side. Avoid overcrowding the shrimp; you want them to sear, not steam.

While the shrimp cooks, heat the corn tortillas in a separate pan over medium heat for about 30 seconds on each side, or until warm and pliable. This adds a nice warmth to your tacos.

Now the fun part! On each tortilla, layer the blackened shrimp, add a generous scoop of coleslaw, and drizzle with smoky garlic lime sauce. Garnish with sliced green onions and fresh cilantro if desired.

Plate your tacos beautifully and serve them warm. Watch as your friends and family dig in with delight!