Combine sliced cabbage, lime, cilantro and cumin in a medium bowl. Salt generously, toss and set aside for at least 20 minutes, tossing occasionally, while preparing other ingredients. In a small bowl, stir together cream and chopped chipotle in adobo.
In a medium bowl, toss together shrimp with sugar and spices. Heat a cast iron skillet or sauté pan over medium-high heat and add olive oil. Cook shrimp, tossing occasionally, until pink and no longer translucent, about 5-7 minutes.
Char tortillas stovetop or warm in the oven. Layer each tortilla with slaw, cooked shrimp, pickled jalapeños, radishes and top with cream and cheese. Serve immediately, preferably with a tequila cocktail and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/shrimp-tacos/