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In a small bowl, make the sauce by whisking together cilantro, olive oil, lime juice, serrano pepper, salt and red pepper flakes.
Heat a large skillet over medium high heat. Toss shrimp with 2 tablespoons sauce and paprika. Cook in the skillet until shrimp is pink and cooked through, 3 to 5 minutes. Remove from heat. Coat with 2 more tablespoons sauce once cooked.
Make the slaw by combining the remaining sauce with cabbage, more cilantro, and sour cream. Toss until combined.
Serve by spooning shrimp onto tortillas and topping with slaw. Garnish with queso fresco and serve with lime wedges.