Mezcal Shrimp Tacos with Guac Crema

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Guac Crema:

1 small green chili pepper, Serrano or small jalapeno

1 ripe Haas avocado 

1 lime 

1/4 small red or white onion 

1 cup Mexican crema or sour cream 

A pinch of salt 

Tacos:

1/2 small red or white onion

1 can (14 ounces) fire-roasted diced tomatoes 

32 medium to large shrimp, peeled and deveined, tails off 

6 cloves garlic 

EVOO

2 tablespoons butter 

1 scant teaspoon cumin seed, measure in your palm 

1 teaspoon (1/3 palm full) pimenton or paprika

2 chipotle in adobo, plus a couple spoonfuls sauce 

About 1/4 cup mezcal 

A drizzle of honey, about a teaspoon 

Salt and pepper

1 lime

Twelve 6-inch corn tortillas 

To Serve:

1 head iceberg lettuce

1 lime, wedged

Cilantro leaves

Sliced pickled jalapenos, mild or hot

Thinly sliced small radishes

Crumbled cotija or queso fresco

Sliced scallions