In a small bowl place the cabbage, cilantro, red onion, salt and lime juice.

Toss together, making sure everything is coated well, set aside.

In a medium sized bowl add the dried shrimp, Old Bay seasoning, cumin and garlic powder. Mix gently until all the shrimp are well seasoned then set the bowl aside.

In a medium skillet warm 2 Tablespoons of the olive oil on medium heat. When the oil is glistening, about 1 minute, add in the shrimp.

Cook the shrimp for 3-5 minutes on each side or until they turn a light pink color and are cooked through. Do not overcook.

Remove the shrimp from the pan and set aside.

In a small skillet, warm the last Tablespoon of oil on medium heat and place a tortilla in the warm oil until flexible and slightly crispy, about a minute per side then set aside.

Repeat for each tortilla adding an additional Tablespoon of oil, if needed.

On a large plate, gather your warm tortillas and place 6-10 small shrimp on the tortilla and 1-2 Tablespoons of the slaw for each taco.

Serve with the optional toppings, enjoy immediately.