Toss the cleaned shrimp with the diced chipotle, adobo sauce, honey and the juice from 1 lime.
Thinly slice the red onion and massage with red wine vinegar in small bowl, set aside. Thinly shred the green cabbage, you'll need at least 2 cups total.
Heat a skillet over medium-high heat (or use an open flame) and warm the tortillas on both sides until they start to slightly char. Cover with a towel to keep warm.
In same skillet over medium-high heat add the oil. After a minute add the shrimp and quickly cook, 1 minute per side. Remove from heat and assemble tacos.
Divided on each tortilla, add cabbage, shrimp, a tablespoon of Mexican crema, a few quick-pickled red onion and cilantro leaves. Serve with remaining 2 limes, quartered.