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Defrost and rinse shrimp; remove tail and butterfly shrimp; (this shrimp was already de-veined); pat it really dry;
Season shrimp with olive oil, smoked paprika, paprika, cumin, chipotle powder, salt and garlic cloves; mix well and let marinate while you prepare your mango salsa and Avocado Crema;
To make mango salsa- chop mango, Fresno chile, cilantro, red onion and mix with lime juice and salt;
To make the Avocado Crema- add all ingredients above except for sour cream to a food processor and process then mix with the sour cream; (note: don't blend sour cream or it will turn watery)
Sear shrimp on a skillet for about 1-2 minutes per side depending on size of shrimp;
Char some tortillas, assemble and enjoy! Arriba!