In a medium bowl, whisk together the olive oil, guava jelly, mustard, orange and lime juices, paprika, and salt + pepper. Add shrimp and evenly coat the shrimp with the guava glaze. Let stand 5 to 10 minutes.
Meanwhile, combine all the ingredients for the cabbage slaw in a medium bowl and stir well. Set aside.
Remove shrimp to a plate. Transfer marinade to a small sauce pan and reduce 5 6 minutes or until sauce has slightly thickened. Heat a large skillet. Once hot, add shrimp and cook 2-3 minutes per side until pink and fully cooked. Set aside.
To assemble, place a few pieces of shrimp into the center of each tortilla along with some shredded cabbage. Finish with toppings of choice. Enjoy!