Grilled Lobster and Shrimp Tacos

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1 stick (8 tablespoons) unsalted butter, at room temperature

2 canned chipotle peppers in adobo, seeded and minced, plus 2 tablespoons adobo sauce 

2 tablespoons lime juice plus 1 lime, cut into 8 wedges 

Kosher salt and freshly ground black pepper

1/2 cup sour cream 

8 ounces peeled and deveined large shrimp, tails removed 

1 tablespoon tequila 

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons minced fresh cilantro plus 1 cup cilantro leaves

2 large chilled cooked lobster tails, split lengthwise 

8 corn tortillas (6 inch)

1 cup julienned radishes 

1 avocado, sliced 

1 Fresno chile, thinly sliced