In a medium bowl, whisk together the sour cream and 1 tablespoon of seasoning. Set aside in the cooler.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp.
Immediately toss the shrimp in the remaining mango habanero seasoning.
Lightly grill the tortillas if desired. Place 2 ounces of the sliced cabbage and 4 shrimp inside each tortilla, then 2 ounces of the mango habanero sour cream.
If desired, the tacos can further be topped with salsa, sliced mangos, and/or sliced green onions.
