Combine the oil, coconut sugar, ground cumin, smoked paprika, garlic powder, chipotle powder, and lime zest in a small bowl.
Pat the shrimp dry and then add to a mixing bowl. Sprinkle on the seasoning blend over the shrimp along with salt and pepper. Set aside while you make the slaw.
Make the Slaw: Add the Greek yogurt, olive oil, lime juice, chipotle powder, garlic powder, ground cumin, smoked paprika, and salt and pepper to taste. Whisk together until well combined. Then, add the shredded cabbage and chopped cilantro. Stir until well combined and the cabbage is coated in the dressing. Set aside while you make the shrimp.
Make the Shrimp: Heat a large skillet over medium heat. Once hot, add a little olive oil to the pan and then add the shrimp. Cook for 2-3 minutes on each side until the shrimp is opaque and pink around the edges.
Assemble the tacos: Start with a base of slaw, add a few shrimp, and then top with queso fresco, chopped cilantro, and a squeeze of fresh lime juice.