Shrimp Tacos

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1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon dark brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon cayenne pepper

1 pound peeled and deveined large shrimp, tails removed

Kosher salt and freshly ground black pepper

10 to 12 “street taco”-size flour tortillas

1 cup finely shredded red cabbage

Lime wedges, for squeezing

1 cup peach habanero salsa

1/4 cup cilantro leaves