Toss the shrimp with canola oil, chili powder, and salt. Set aside.

Warm a grill pan or nonstick frying pan over high heat. When the pan is very hot, add hthe shrimp and grill or sear, turning once, until bright pink and opaque throughout about 2 minutes per side. Transfer to a plate. To assemble, spread a little coleslaw on each tortilla. Divide shrimp among tortillas, then top with fresh salsa. Serve warm.

Salsa: combine all ingredients and set aside for 10 minutes.

Coleslaw: combine slaw and cilantro in a large shallow bowl. Combine remaining ingredients and add to slaw; combine and serve at once.