Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add butter and swirl to coat. Place shrimp in a single layer (do not overcrowd) and cook 1.5–2 minutes per side, until blackened at edges and just opaque. Work in batches if necessary.

Remove shrimp to a plate, squeeze 1 tablespoon fresh lime juice over them and let rest 1–2 minutes.

Jicama Slaw

In a large bowl combine julienned jicama, shredded cabbage, and carrot. Add chopped cilantro and toss to combine.

In a small bowl whisk together lime juice, mayonnaise, apple cider vinegar, honey, kosher salt and black pepper until smooth.

Pour dressing over the jicama mixture and toss until evenly coated. Taste and adjust seasoning with additional salt or lime if needed. Refrigerate while you cook the shrimp to let flavors meld (15–30 minutes recommended).

Chipotle Cream

In a small bowl combine sour cream, adobo sauce, chopped chipotle, lime juice, garlic powder and salt. Whisk until smooth and taste; add more adobo or chopped chipotle for heat as desired.

Cover and refrigerate until ready to assemble. If mixture is too thick, thin with up to 1 teaspoon water or lime juice.

Habanero Salsa

Combine diced tomatoes, minced red onion, chopped cilantro, minced habanero and lime juice in a bowl. Stir gently to combine.

Season with salt and optional olive oil. Taste and adjust lime or salt. If making ahead, refrigerate for 10–20 minutes to let flavors marry; handle habanero with gloves or wash hands thoroughly after handling.

Assembly & Serve

Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable.

Place 3–4 blackened shrimp on each warmed tortilla. Top with a generous spoonful of jicama slaw, a drizzle of chipotle cream, and a small spoonful of habanero salsa.

Sprinkle crumbled queso fresco over each taco and garnish with cilantro leaves if desired. Serve with lime wedges on the side and additional chipotle cream or salsa as needed.