In a bowl or container, combine all the ingredients for the mango salsa. Salt to taste, then cover and let rest in the refrigerator until ready to serve.
In a small blender, combine the sour cream and 1 chipotle pepper. Blend until smooth, place in a container or bowl, cover, and refrigerate.
In a blender, combine 2 chipotle peppers, 1/4 cup of freshly squeezed lime juice, vinegar, garlic, cumin, chili powder, honey, and salt. Blend until completely smooth, then taste and adjust flavours. If you prefer a bit more kick, consider adding a 3rd chipotle pepper, or extra adobo sauce.
In an air tight container or bag, add the shrimp, and mix in the adobo sauce. Make sure all the shrimp are coated in sauce before allowing them to marinate in the refrigerator for about 25 minutes (30 max).
While the shrimp are marinating, prepare all your garnishes, if you haven't already. Note: If you're making homemade corn tortillas, this is when I usually start the charring process. Just make sure to keep them in a warm place, for when you're ready to serve. If you're using store-bought tortillas, warm them shortly before the shrimp are being cooked. Once the shrimp is done marinating, place a skillet over medium-high heat. Once very hot, add 1 Tbsp of oil to the pan. Once rippling, add the shrimp and turn the heat down to medium. The shrimp will cook very fast, so keep a watchful eye, flipping them after about 2-3 minutes. When cooked, they should be the shape of a 'c', without overcurling to an 'o'. This takes approximately 2-3 minutes on each side.
When the shrimp are cooked, you're ready to serve! Start by spreading the chipotle sour cream on each tortilla, followed by shaved red cabbage, a few shrimps, mango salsa, cilantro, and an extra squeeze of lime, if you like. Enjoy!