Finely chop the shrimp and place them in a bowl. Add salt, pepper, paprika, garlic powder, the chopped chipotle peppers, honey, and a drizzle of olive oil. Mix everything well until the shrimp are evenly coated. Let the mixture rest briefly while you prepare the sauce.

In a small bowl, combine Greek yogurt or mayonnaise, water, honey, salt, pepper, garlic powder, and paprika. Stir until smooth and set aside.

Heat a pan with a little olive oil over medium heat. Add the sliced onions and sauté until soft and lightly golden. Add the marinated shrimp mixture to the pan and cook briefly, stirring, until the shrimp are just cooked through. Remove from heat.

Lay the tortillas out on a plate or work surface. Sprinkle a layer of cheese onto one half of each tortilla. Add 1–2 tablespoons of the shrimp mixture, then top with another layer of cheese. Fold the tortillas closed.

Heat a clean pan over medium heat (level 5–6 out of 9). Toast the tacos on both sides until golden brown and crispy, and the cheese inside has fully melted.