In a skillet, heat coconut oil over medium heat until shimmering. Add the shrimp along with chili powder, crushed red pepper, soy sauce, salt, and pepper. Sauté for about 3–5 minutes until heated through.

In a separate bowl, combine Greek yogurt with sriracha sauce. Stir until fully blended and season with salt and pepper to taste. Set aside.

Warm the corn tortillas in the skillet for about 30 seconds on each side until slightly browned and fragrant.

Layer each tortilla with shredded red cabbage, shredded carrots, sautéed shrimp, and drizzle with the spicy yogurt sauce.

Sprinkle fresh cilantro and add a squeeze of lime juice over each taco before serving.

Serve immediately to enjoy the best texture and flavor.