Pat the shrimp dry with a paper towel. Transfer to a bowl and add the chipotle adobo sauce, olive oil, fresh garlic, chili powder, cumin, salt, oregano, coriander, and black pepper. Mix together to make sure all the shrimp is coated evenly.

To grill: If using wooden skewers, soak them in warm water for 30 minutes. Thread the shrimp onto the skewers. Grease the grill with olive oil to prevent any sticking. Preheat the grill over medium-high heat. Once it's hot, add the shrimp skewers and grill for about 3 to 4 minutes on each side. Take off the grill and then remove the shrimp from the skewers.

To make on the stove: Heat a cast-iron skillet over high heat. Once hot, add a drizzle of olive oil and toss the shrimp in and make sure not to crowd them so they can get a nice sear. Cook for about 8 minutes, flipping over half way if you'd like a sear on both sides. Once the shrimp is cooked through, immediately take off the pan to prevent overcooking.

To a small bowl, add the Mexican crema or sour cream, mayo, lime juice, and garlic powder. Mix together until smooth and creamy. Set aside.

To assemble, grab your toasted tortillas. Add a little cabbage if using, avocado, then the shrimp, some grilled corn, a drizzle of lime crema, cotija, cilantro, and a dash of chili powder. Enjoy warm!