In a small mixing bowl, stir together the ½ cup sour cream, minced chipotle peppers in adobo sauce, 2 tbsp fresh lime juice, and 1 clove garlic until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

In a medium mixing bowl, toss the shredded 2 cups green cabbage thinly shredded with 2 tbsp fresh lime juice, 1 tbsp olive oil, and a pinch of kosher salt. Set aside to lightly marinate while you cook the 1 ¼ lb large shrimp peeled and deveined.

Pat the 1 ¼ lb large shrimp peeled and deveined dry with paper towels. In a mixing bowl, toss with 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ½ tsp smoked paprika, and ¼ tsp kosher salt until evenly coated.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 ¼ lb large shrimp peeled and deveined in a single layer and cook for 1–2 minutes per side, until pink, opaque, and lightly charred at the edges. Remove from heat immediately to avoid overcooking.

Warm the 8 small flour or corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.

To assemble, spread a spoonful of chipotle crema on each 8 small flour or corn tortillas. Top with a handful of green cabbage thinly shredded slaw, 3–4 large shrimp peeled and deveined, and optional 1 medium avocado slices and ¼ cup fresh cilantro roughly chopped. Serve immediately with 1 whole lime wedges on the side.