Season Shrimp: Place shrimp in a medium mixing bowl. Drizzle with olive oil and season with taco seasoning; toss well to combine. Set aside.

Prepare Sauce + Slaw: In a medium bowl, combine sour cream and jarred salsa verde; mix until smooth. If using fresh corn, remove kernels from cobs and place corn in a large mixing bowl. Add shredded cabbage (or coleslaw mix), cilantro, queso fresco, and a good pinch of salt. Pour half of the creamy salsa verde mixture into slaw mix along with the juice of ½ lime (~1 Tbsp.) and toss well to combine. (Reserve remaining creamy salsa verde for topping.) Taste and season with extra salt, if needed.

Warm Tortillas: Heat a large skillet over medium. Warm each tortilla in the dry skillet, flipping once, until soft and pliable, about 30 to 60 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.

Cook Shrimp: Using the same skillet, increase heat to medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 2 to 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Transfer to a plate and repeat with the remaining shrimp.

Assemble Tacos: Spoon slaw mixture into each warm tortilla and top with ~4 shrimp. Drizzle with remaining creamy salsa verde, and garnish with extra chopped fresh cilantro, if desired. Slice remaining lime into wedges for serving. (A squeeze of fresh lime juice over each taco is a must!) Garnish with extra optional toppings as desired.