In a small pot, pour in 1/2 cup water and add the 1/3 cup jasmine rice. Heat pot on high until boiling. Stir the rice, add the the beans, salt, cumin, and oregano. Turn the heat down to low, stir the pot once more, then cover with the lid. Allow to simmer for 20 minutes.
Rinse and pat the shrimp dry, Then transfer to a large mixing bowl. Pour in 1/2 tablespoon olive oil and add the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Place the bowl in the fridge while you prepare the shrimp taco sauce and slaw.
In a food processor, add the Greek yogurt, olive oil, garlic, jalapeno, cilantro. Using a microplane, zest the lime into the yogurt mix, then squeeze in the juice from the lime. Process until smooth. Season with salt to taste.
Place the slaw mix in a mixing bowl and toss with about 1/2 cup of the sauce (just enough to coat the slaw). Season with salt to taste. Save the rest of the sauce for serving with the tacos.
Place a large nonstick pan on medium high, and add 1/2 tablespoon olive oil. Add the shrimp and cook just until the shrimp is cooked through, about 4 minutes. Transfer the shrimp immediately to a plate.
Warm the tortillas, then fill with shrimp and slaw mix. Serve with remaining sauce on the side.