Dry the shrimp. Lay the peeled and deviened shrimp on a baking sheet lined with paper towels. Pat dry with another sheet of paper towels so the shrimp is nice and dry. If it is wet it will steam and not char.

Marinate the shrimp. Place the shrimp in a large bowl and add the paprika, garlic powder, salt, onion powder, oregano, thyme, cayenne pepper and 1 tablespoon of the olive oil. Stir to combine. Set aside while you prepare the rest of the meal.

Make the sauce. Whisk together the crema, zest and lime juice, cilantro, and salt in a medium bowl.

Prepare the garnishes. Make the slaw, cut the lime wedges, slice the red onion, clean the cilantro, and warm the tortillas. Keep tortillas warm in a tortilla warmer or wrap in a clean kitchen towel.

Cook the shrimp. Heat a large skillet over high heat. Add the remaining tablespoon of oil and give it a minute or two to heat up. Once the oil is shimmering and hot, add shrimp and spread out to an even layer. Let cook, undisturbed, until lightly charred on one side and starting to become firm, about 2 minutes. Flip and cook the other side until cooked through, about 2-3 minutes more.

Serve. Place about 1/4 cup (or however much you want) of the slaw in the tortilla, top with shrimp and drizzle sauce over everything. Garnish with red onion and cilantro. Pass lime wedges and salsa macha at the table.