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Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours.
Heat a large heavy-duty or cast-iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
To make the Slaw: Combine all the slaw ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
To make creamy Sriracha Sauce: Whisk Sriracha and ranch or sour cream or mayo in a small bowl. Taste and add more Sriracha if desired.
To assemble: Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with Sriracha sauce. Serve with lime wedges on the side. Enjoy!!