Place all ingredients in a bowl and stir until combined. Can be made ahead. Refrigerate until ready to use.
½ cup plain Greek yogurt, ½ cup sour cream, 3 chopped chipotle peppers
To prepare the shrimp:
Place shrimp in a medium bowl and add cajun seasoning. Toss to coat and set aside.
Heat a large nonstick skillet over medium high heat and add olive oil. When olive oil is hot, add shrimp and cook until shrimp is pink and cooked through.
Serve immediately with corn, lime wedges, tortillas and garnish with fresh cilantro, chipotle cream and cotija cheese, if desired.
Buy a bag of large (26-30 count) shrimp for this recipe. They are the perfect size for tacos.Shrimp tastes best when it is eaten right after it has been cooked. In a pinch it can be reheated. Be sure to do it low and slow so it doesn't dry the shrimp out and make it rubbery.Make this recipe gluten free by using corn tortillas.