Pat the raw shrimp dry with paper towels. Toss shrimp with olive oil, ground cumin, kosher salt, and pepper. Set aside.

In a mixing bowl, combine cabbage, serrano pepper, red onion, cilantro, lime juice, and additional Mexican crema. Toss until well combined.

Heat skillet over medium-high heat, add remaining olive oil. Cook shrimp in a single layer for 3-4 minutes per side, then add salsa verde and simmer for 5 minutes.

Warm corn tortillas in a skillet. Assemble tacos with shrimp, slaw, Mexican crema, and cotija cheese. Serve immediately with lime wedges.