Whisk the mayonnaise, sour cream, lime juice, a pinch of salt, and hot sauce in a medium bowl. Stir in the cabbage until coated.

Combine the flour, chili powder, garlic powder, salt, and black pepper in a shallow dish. Pat shrimp dry, then toss in the flour mixture to coat, pressing it on lightly. Shake off excess.

Heat oil in a large skillet over medium-high heat. Fry shrimp in a single layer, working in batches if needed, for 2-3 minutes per side until golden and opaque. Transfer to a paper towel-lined plate.

Warm tortillas in a dry skillet or over a flame until pliable and charred. Fill each with slaw, shrimp, and an extra drizzle of sauce. Serve immediately.