In a large bowl, combine the coleslaw mix, green onions, and cilantro. In a separate small bowl, whisk together the mayonnaise, honey, Dijon mustard, red wine vinegar, sea salt, and black pepper. Pour the dressing over the slaw mixture. Toss everything together until well-coated. Set aside in the refrigerator.

In another bowl, mix the mayonnaise, garlic powder, smoked paprika, sea salt, lime juice, and honey. Stir until smooth. This sauce will add a delightful flavor punch to your tacos. You can keep it in the fridge for a freshness boost right before serving.

Combine the smoked paprika, dried thyme, dried oregano, ground cumin, cayenne pepper, garlic powder, onion powder, sea salt, and black pepper in a small bowl. This is your secret weapon for flavor. Give it a good stir so all the spices are mixed thoroughly.

Heat the unsalted butter in a skillet over medium-high heat. Once the butter is melted, add the minced garlic and sauté for about 30 seconds. Next, toss the shrimp in the blackening seasoning until they are well coated. Add the shrimp to the skillet. Sauté for about 2-3 minutes on each side until they are cooked through and have a nice char.

You can warm your corn tortillas on another skillet for about 30 seconds on each side until they are soft and pliable. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds. Tortillas should be warm and ready to go.

Take a warm tortilla and add some of the blackened shrimp, a scoop of coleslaw, and drizzle on the smoky garlic lime sauce. Top with green onions and a sprinkle of lime zest. Repeat until you have as many tacos as you desire!