In a medium bowl, whisk together the sour cream and half of the amount 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.
To plate the tacos: lightly grill the tortillas (if desired), place 2 oz. of the sliced cabbage, 4 shrimp inside a tortilla, then 2 oz. of the mango habanero sour cream. If desired, the tacos can further be topped with salsa, sliced mangos, and/or sliced green onions.