Mix all spices well and set aside.
Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and coat with blackening seasoning, and salt. Toss to coat evenly. Let rest for 1 hour and prepare the slaw.
Prepare the coleslaw, place all ingredients in mixing bowl and toss making sure to coat all ingredients well.
Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cooks. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, a lime wedge, and any other desired toppings. Enjoy immediately.