Preheat grill to medium-high.
In a large bowl mix 1 tablespoon oil, chile-lime seasoning, smoked paprika and garlic powder; then add shrimp. Thread shrimp onto four 12-inch metal skewers. Brush shrimp with any left over mixture.
Grill the shrimp until lightly browned and cooked through, flipping once, about 4 minutes.
Toast the tortillas in the high broil oven or grill flipping once, about 3 minutes. Ideal to be crispy/flexible to hold.
Top the tortillas with the baja sauce, cabbage, grilled shrimp.
Sprinkle with cilantro, cotija cheese and jalapeños.
To make the sauce simply mix all the ingredients until well combined.