Add 1 tablespoon olive oil, paprika, onion powder, garlic powder, dried oregano, ground cumin, 1/2 teaspoon chipotle powder, kosher salt and black pepper to the bowl. Toss until shrimp are evenly coated.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and allow to melt and foam.

Add the shrimp in a single layer (do not overcrowd; cook in two batches if needed). Sear shrimp 1.5 to 2 minutes per side, until blackened at the edges and just opaque throughout.

Remove skillet from heat, squeeze 1 tablespoon fresh lime juice over the cooked shrimp and toss to coat. Transfer shrimp to a plate and keep warm.

Boom Boom Sauce

While shrimp cook, combine 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon sweet chili sauce, 1 teaspoon rice vinegar, 1/2 teaspoon honey, 1/2 tablespoon lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika, 1/4 teaspoon chipotle powder and 1/8 teaspoon salt in a small bowl.

Whisk until smooth and taste; adjust heat or sweetness by adding more sriracha or honey as desired. Keep refrigerated until ready to assemble. Reserve about 1/4 cup for drizzling on tacos.

Taco Build & Garnish

Warm tortillas: stack tortillas and wrap in a slightly damp paper towel. Microwave on high for 20-30 seconds or warm individually in a hot dry skillet 20-30 seconds per side until pliable.

Lay warmed tortillas on a work surface. Distribute shredded lettuce evenly among tortillas (about 1/4 cup per tortilla).

Top lettuce with 3–4 blackened shrimp per taco (adjust depending on tortilla size). Spoon or drizzle about 1 tablespoon of boom boom sauce over the shrimp on each taco.

Scatter diced tomato and sliced green onion over the shrimp. Add chopped cilantro if using. Serve with lime wedges on the side for squeezing.

Optional finishing: sprinkle an extra pinch of chipotle powder over assembled tacos for more smokiness and heat.