In a mixing bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, salt, and pepper until smooth. Cover and refrigerate for 30 minutes.

In a separate bowl, combine gochujang, garlic, ginger, soy sauce, honey, sesame oil, and cooking oil. Whisk until well-blended. Add shrimp and coat thoroughly. Marinate for 10 minutes.

Preheat a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side.

In the same skillet, add cooking oil and heat over medium-high. Add marinated shrimp in a single layer and cook for 2-3 minutes until opaque and slightly charred.

Spread creamy lime crema on each tortilla, layer with shrimp, and add your choice of toppings.