Pat shrimp dry with paper towels. Place in a bowl and toss with Tajín, smoked paprika, ground cumin, kosher salt, black pepper, and the lime zest. Let sit 5–10 minutes to allow flavors to penetrate.

Sear shrimp

Heat a large skillet over medium-high heat until hot. Add olive oil and butter. When butter foams and oil shimmers, add shrimp in a single layer without crowding. Cook 1.5–2 minutes per side until shrimp are opaque and have a slight char. Remove from pan to a plate and squeeze the lime juice over them. Reserve pan juices for a minute to finish tortillas or pico if desired.

Guacamole

Halve, pit, and scoop avocado into a medium bowl. Mash with a fork leaving some texture. Stir in minced red onion, chopped cilantro, lime juice, Tajín, optional minced jalapeño, and kosher salt. Taste and adjust salt or Tajín. Keep covered in refrigerator until assembly to prevent browning.

Pico de Gallo

Combine diced tomatoes, diced red onion, chopped cilantro, minced jalapeño, lime juice, and kosher salt in a small bowl. Stir and let rest 10–15 minutes at room temperature to meld flavors. Taste and adjust salt or lime.

Lime Crema

In a small bowl whisk together sour cream, Greek yogurt, lime juice, lime zest, and salt until smooth. Add water 1 teaspoon at a time if you want a thinner drizzling consistency. Transfer to a squeeze bottle or small bowl for plating.

Assembly & Warm Tortillas

Warm the corn tortillas: heat a cast-iron skillet over medium-high (or use a comal). Lightly brush each tortilla with a little cooking oil. Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep covered with a kitchen towel to stay warm.

To assemble each taco: spread about 2 tablespoons of guacamole on a warm tortilla, top with 3–4 Tajín shrimp (depending on size), spoon 1–2 tablespoons pico de gallo on top, drizzle about 1 teaspoon of lime crema, and finish with a few cilantro leaves and a light dusting of extra Tajín if desired.

Serve immediately with lime wedges alongside for extra squeeze.