Whisk sour cream, mayonnaise, lime juice, chipotle puree, honey, garlic powder, and salt. Chill.
Toss cabbage, cilantro, and red onion with olive oil, lime juice, salt, and sugar. Set aside.
Pat shrimp dry. Combine with oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice.
Heat a large skillet over medium-high. Sear shrimp 1–2 minutes per side until pink and opaque.
Warm tortillas in a dry skillet 30–45 seconds per side until pliable.
Assemble tacos with slaw and shrimp. Drizzle sauce, then top with pico and cotija. Serve immediately.