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Add all marinade ingredients except the shrimp to a large Ziploc bag. Seal the bag and squish it around to mix. Add the shrimp then reseal the bag, removing all air. Set aside until needed
Whisk all ingredients together then set aside until needed
Toss all ingredients in a medium bowl until evenly mixed. Set aside until needed
Whisk the lime juice and honey together until blended
Add remaining ingredients to a medium bowl then toss with lime mixture
Heat a large skillet over medium-high heat until very hot. Drizzle with olive oil then swirl it around the pan. Add the shrimp to the pan being careful not to overcrowd and cook undisturbed for 1-2 minutes
Flip shrimp over and continue cooking an additional 1 minute
Remove the shrimp from the pan and onto a plate to build tacos. Heat tortillas while shrimp are cooking
Heat a medium sauté pan over medium heat, drizzle with a small amount of olive oil and heat both sides of each tortilla
Smear each corn tortilla with chipotle sour cream, top with coleslaw mix, shrimp, pico de gallo and a little more sauce on top. Serve warm