In a medium bowl, stir together McCormick Cumin, garlic powder, paprika, chili powder, dried oregano, 2 teaspoons salt, and pepper. Add in shrimp and toss to coat evenly with the spices.
Heat vegetable oil in a cast-iron skillet over high heat. Add in shrimp. Cook until slightly blackened, about 2 minutes. Flip and cook on the other side, another 2 minutes, until fully cooked through. Remove shrimp from pan.
Whisk together sour cream, lime juice, and 1⁄2 teaspoon salt.
Place shrimp on tortillas. Drizzle with lime sour cream. Top with red cabbage, scallions, and cilantro.