Toss 16 oz shrimp with your preferred spices like chili powder and cumin in a bowl.

Mix 1 cup diced mango, 0.5 cup diced red bell pepper, 2 tbsp chopped cilantro, and 1 tbsp lime juice in a separate bowl.

Whisk 0.5 cup sour cream, 0.25 cup mayonnaise, remaining 2 tbsp cilantro, and remaining 1 tbsp lime juice together.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the seasoned shrimp for 2 to 3 minutes per side until pink and opaque.

Warm 8 corn tortillas. Assemble by layering 2 cups shredded red cabbage, cooked shrimp, tropical fruit mixture, and a drizzle of the creamy sauce.