Optional: To tenderize the shrimp, dissolve the baking soda and salt in enough cold water to cover them. Add the shrimp, refrigerate for 30 minutes, then rinse thoroughly and pat dry with paper towels.
Combine the garlic powder, smoked paprika, black pepper, onion powder, cayenne, oregano, thyme, and salt in a small bowl. Mix well and set aside.
To make the slaw dressing, whisk the lime juice, optional honey, and olive oil together in a medium bowl.
Add the shredded cabbage and chopped cilantro. Toss until evenly coated, then set aside.
For corn tortillas, briefly dip each pair in water or chicken stock, shake off excess liquid, and heat the stacked tortillas in a pan over medium heat for about 30 seconds per side. Keep each pair together and cover with foil to keep warm. For flour tortillas, warm individually without dipping or doubling, about 30 seconds per side.
Drizzle a little neutral oil over the shrimp and toss to coat. Add the spice blend and mix until the shrimp are evenly seasoned.
Heat a skillet over high heat, preferably cast iron. Add enough oil to coat the pan generously.
Once the skillet is hot, add the shrimp and toss frequently until cooked through with a slightly blackened exterior, about 2–3 minutes.
Arrange the warm tortillas on plates. Add the cilantro-lime slaw and divide the cooked shrimp evenly among the tacos.
Finish with diced onion, extra cilantro, and lime wedges. Serve with crema sauce or avocado salsa if desired.
