Drain shrimp and pat dry with paper towels. Add to a large bowl; gently toss with the garlic, chipotle sauce, oil, lime zest and juice, paprika, and salt.

Set aside to marinate while you prepare the ingredients for the slaw.

In a large bowl, combine the jalapeño, cabbage, carrot, lime zest and juice, green onions, honey, salt, and cilantro. Stir to combine; set aside while cooking the shrimp.

In a large nonstick pan, melt the butter over medium heat. Once melted, add some of the shrimp in a single layer. Do not overcrowd the pan; you will likely need to work in batches.

Cook shrimp on the first side for about 1 minute; flip the shrimp and cook for another minute, spooning the butter over the shrimp while they cook.

Remove the cooked shrimp from the pan and continue with the rest of the shrimp, using the same butter.

Once all of the shrimp have been cooked, add the cooked shrimp back into the pan and toss with the sauce to warm through.

Add the mango to the slaw. Serve with the shrimp on warmed tortillas with avocado crema. Top as desired with cheese, cilantro, and a squeeze of lime.