Defrost the 1 lb large shrimp if frozen, then rinse it under cold water.

Remove the shrimp tails and butterfly the shrimp along the back; remove veins if present.

Pat the prepared shrimp thoroughly dry with paper towels.

Combine the shrimp with 1/4 cup olive oil, 1 tsp paprika, 1/4 tsp ground cumin, 1 tsp chipotle lime garlic salt, 1 tsp salt, garlic powder, black pepper, and 2 garlic cloves.

Mix the seasoned shrimp well and let it marinate while preparing the toppings.

Finely chop 1 tomato, 1/2 red onion, 1 jalapeño pepper, and 3 tbsp fresh cilantro for the pico de gallo.

Mix the chopped pico de gallo ingredients with the juice of 1 lime and 1 tsp salt.

Add 1 avocado, 2 garlic cloves, 1 tbsp fresh cilantro, 1/4 tsp ground cumin, the juice of 1 lime, and 1/2 tsp salt to the food processor.

Process the avocado mixture until smooth, then transfer it to a bowl.

Fold 1/4 cup sour cream into the processed avocado mixture without blending it.

Preheat the flat top grill or a skillet over medium-high heat.

Sear the marinated shrimp in a single layer for about 5 minutes, turning once until opaque and cooked through.

Char the 8 corn tortillas briefly on the hot flat top grill until warm and lightly browned.

Fill each warm tortilla with the seared shrimp and pico de gallo.

Top the tacos with avocado crema and optional Cotija cheese, then serve immediately.