Put the shrimp in a bowl. Add the olive oil, Tabasco sauce, and salt. Mix well. Cover and refrigerate for 30 minutes.
Grill the shrimp on medium heat until they begin to turn white (3-4 minutes). Turn them over and grill the other side for 2 more minutes.
Let the shrimp to one side of the pan and grill the tortillas on the remaining space for about 30-45 seconds on each side. Turn off the heat.
Prepare the tacos by filling each tortilla with 2 tablespoons of salad, 3 shrimp, and bits of cilantro.
In a small bowl mix all the ingredients but the olive oil.
Slowly add the olive oil and mix well to emulsify.
Mix the carrots, cabbage, and cilantro in a large mixing bowl. Top with the dressing and let marinate for half hour before serving.