In a small bowl combine smoked paprika, cayenne, garlic powder, onion powder, dried oregano, black pepper and kosher salt. Toss shrimp with olive oil and half the spice mix until evenly coated. Squeeze the juice from half a lime over the shrimp and let sit 5–10 minutes to absorb flavors.

Cook shrimp

Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. Add a thin film of oil if needed. Shake off excess marinade and add shrimp in a single layer (work in two batches if necessary). Cook 1.5–2 minutes per side until blackened at edges and opaque throughout. Remove to a plate and keep warm. Repeat with remaining shrimp and remaining spice mix.

Corn Salsa

If using fresh corn, char on a hot skillet or grill for 4–5 minutes until lightly browned, then cut kernels from the cob. If using frozen, thaw and pat dry. Combine corn, diced tomato, red bell pepper, red onion, cilantro and minced jalapeño in a bowl. Add lime juice, salt and pepper, toss to combine. Taste and adjust seasoning. Let rest 10 minutes for flavors to meld.

Spicy Aioli

Whisk together mayonnaise, sriracha, minced chipotle (if using), lime juice, grated garlic and salt until smooth. Taste and adjust heat or acidity. Refrigerate until ready to serve. If you prefer a thinner sauce, add 1–2 tsp water or more lime juice.

Pickled Onions

Place thinly sliced red onion in a jar or bowl. In a small saucepan, combine apple cider vinegar, water, sugar and salt; warm just until sugar and salt dissolve (do not boil). Pour hot brine over onions, pressing to submerge. Let cool to room temperature, then refrigerate at least 15 minutes (best 30+ minutes). Onions will keep refrigerated for up to 2 weeks.

Guacamole

Halve and pit avocados; scoop flesh into a bowl. Mash with a fork to desired texture. Stir in lime juice, minced red onion, cilantro, jalapeño (if using) and salt. Taste and adjust lime and salt. Keep covered to the surface to minimize browning until ready to serve.

Tacos & Assembly

Warm tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.

Make Tajin chips (optional): toss tortilla chips or broken tostadas with Tajin seasoning until evenly coated. For crisp, bake at 350°F (180°C) 5–7 minutes if chips are soft.

Assemble tacos: spread 1–2 tbs guacamole on each warmed tortilla, place 3 shrimp per taco, spoon 2–3 tbs corn salsa over shrimp, drizzle 1 tsp spicy aioli, top with a few pickled onion slices and cilantro leaves. Serve with Tajin chips on the side and lime wedges.

Serve immediately while shrimp are hot and tortillas are warm.