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Pat shrimp dry with a paper towel and place in a large bowl. Add 1 Tbsp. olive oil, shallots, chipotle chili powder, smoked paprika, cumin, garlic powder, and salt; mix to combine. Let stand for 10 minutes.
Meanwhile, prepare Avocado-Mango Salsa by combining mango, avocado, jalapeño, cilantro, and the zest and juice of 1 lime; stir to combine. Season with a pinch of salt.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Once hot, add shrimp mixture and arrange in a single layer. Cook shrimp for 2 to 3 minutes per side, until the shrimp is no longer opaque. Transfer to a clean bowl or plate. Remove tails.
Prepare Lime Crema by combining sour cream, lime juice, and cilantro in a small bowl; mix to combine. Spread a light layer of crema on each tortilla, followed by the chipotle shrimp. Spoon salsa overtop, and finish with extra crema and cilantro, if desired.