In a large bowl, whisk together 2 tablespoons hot sauce, the zest and juice of 1 lime, 1 tablespoon oil, and 3/4 teaspoon kosher salt. Toss in 1 pound of peeled, deveined shrimp until coated.
Allow to marinate at room temperature for 20 minutes. Meanwhile, preheat your outdoor grill or skillet to medium-high.
Shake off as much marinade as possible, then grill or sear the shrimp for 1 1/2 minutes per side, until charred and cooked through. My grill grates are close enough together that the shrimp don’t fall through, but if yours are far apart, skewer the shrimp before grilling.
While the shrimp are cooking, char the tortillas over indirect heat on the grill, or over the direct flame on the stovetop. Watch them closely - they’ll burn quickly!
Build your tacos by piling in the shrimp and your desired toppings!