In a bowl, add juice of 3 limes, minced garlic, 1/4 cup of cilantro chopped, cumin, and 1 tablespoon of oil.
Add shrimp to the marinade and place in refrigerator for 30 minutes.
In another bowl, mix the mayonnaise, salt, garlic powder, cumin and hot sauce. Set aside.
To make slaw, add cabbage, thinly sliced onion, 1/2 cup of chopped cilantro, and juice of one lime. Set aside.
Place shrimp and marinade on a baking sheet and bake on 350° for 10 minutes.
To assemble tacos, place slaw on the tortillas, then add 4-6 pieces of shrimp, top with sauce and cilantro for garnish.