Combine all the ingredients for the marinade in a small bowl.
Gently remove any tails from your shrimp.
Place the shrimp in a large Ziploc bag and pour in the marinade. Remove any excess air from the bag, seal and refrigerate your shrimp for at least 30 minutes.
Meanwhile, make the salsa.In a large bowl, combine all of the ingredients for your salsa. Cover with plastic and refrigerate until ready to serve. (I like to let refrigerate it for at least 20 minutes for the flavors to really blend).
Make the crema! Place all of the ingredients in a blender or food processor. Puree until smooth.
Heat a large pan over medium heat. When hot, remove the shrimp from the marinade and add them to the pan. Sauté shrimp for approximately 1 minute until no longer pink. Be careful here, shrimp can take on a gross rubbery consistency if you overcook them. Don’t stress, just watch your shrimpies carefully, and be sure to remove them from the pan as soon as they become opaque.
Microwave your corn tortillas for 15 seconds to warm them up a bit and make them pliable. Spread each tortilla with a dollop of crema, top with corn salsa, add your shrimp (I usually go with 3 per taco). Drizzle with some more crema if you’re feeling crazy.