1In a medium bowl, whisk together the minced chipotle in adobo, orange juice, orange zest, lime juice, minced garlic, 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper. Add the shrimp to the marinade, toss to coat, and refrigerate for at least 15 minutes, or up to 30 minutes.

2While the shrimp marinates, prepare the avocado crema. In a food processor or with a fork, combine the ripe avocado, sour cream (or Greek yogurt), 1 tbsp fresh lime juice, and a pinch of salt until smooth and creamy. Adjust seasoning to taste.

3Prepare your taco toppings: thinly slice the red onion, radishes, and jalapeño (if using). Chop fresh cilantro for garnish.

4Heat a large skillet or cast-iron pan over medium-high heat with a drizzle of olive oil. Once hot, add the marinated shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, until pink and opaque.

5While the shrimp cooks, warm the corn tortillas. You can do this by wrapping them in foil and heating in an oven, microwaving them briefly, or directly over a gas flame for a few seconds per side until pliable.

6To assemble, place a spoonful of avocado crema on each warm tortilla. Add 3-4 pieces of cooked chipotle orange shrimp.

7Top generously with sliced red onion, radishes, jalapeño (if using), and a sprinkle of fresh cilantro.

8Serve immediately and enjoy these vibrant tacos.