Wash and dry all produce. Pick cilantro leaves from stems and discard stems. Halve lime.

Toss red cabbage, carrots, 2 TBSP mayonnaise, 1 TBSP Colavita white wine vinegar, 1 tsp blackening spice, juice of half a lime, and 1 tsp sugar in a medium bowl. Season with salt and pepper.

In another medium bowl, toss shrimp with cornstarch, remaining blackening spice, and a pinch of salt and pepper.

Heat a large drizzle of oil in a large pan over high heat. Add shrimp and cook until opaque in the center and golden and crusty on the outside, about 2 minutes per side.

Wrap tortillas in a damp paper towel and microwave on high 30 seconds.

Fill each tortilla with sour cream, slaw, shrimp, and cilantro leaves. Squeeze lime juice over each and serve.