Stir chipotles, adobo sauce, honey and zest in a medium bowl until combined. Add shrimp; season with salt. Toss until shrimp is evenly coated with sauce. Set aside while you prep your toppings.



Make the crema: Mix sour cream with about 2 tablespoons lime juice in a small bowl. Grate garlic clove into bowl, season with salt, and stir to combine.



Make the cabbage salad: Thinly slice ¼ head of cabbage into very thin strips. Coarsely chop cilantro.


Make pickled onions: Add red onion to a small bowl. Add juice from limes to bowl with a pinch of salt. Toss the onion and let sit to soften.



Heat a large nonstick skillet over medium-high. Working with one at a time, warm the tortilla in the skillet or over an open flame**, until pliable and starts to bubble seconds per side. Transfer tortillas to a clean tea towel and wrap tightly to keep warm.



Return skillet to medium-high heat and pour in oil. Once oil begins to shimmer, add shrimp and cook, stirring occasionally, until shrimp turns pink, has a bit of char, and is cooked through, 1-1/2-2 minutes. Remove skillet from heat and assemble your tacos.



Unwrap tortillas and build tacos with shrimp, cabbage, garlic crema, cilantro, and onions.