Pulse shrimp in a food processor just until finely chopped (not a paste-keep some texture). Transfer to a bowl and mix in garlic, chipotle, mayo, scallions, and spices until fully combined.
Heat a skillet over medium-high with a thin layer of avocado oil. Lay tortillas flat, then spread a thin, even layer of shrimp mixture directly onto one side.
Place shrimp-side down in the pan and cook 2–3 minutes until crispy and caramelized. Flip and cook tortilla side for another 1–2 minutes until golden.
Top with smoky street corn, drizzle avocado verde sauce, then finish with cilantro and cotija. Enjoy!
