Halve, core and slice poblano into 1/4 inch strips. Finely dice 2 T of onion. Thinly slice remaining onion. Finely dice tomato. Zest and quarter lime.
Rinse shrimp, devein and pat dry. In medium bowl, combine shrimp, southwest spice and a squeeze of lime juice. Set aside to marinate.
In second bowl, combine diced onion, tomato, half the lime zest, 1/4 tsp sugar and a squeeze of lime juice. Season salt and pepper.
In small bowl, combine sour cream and hot sauce. Stir in 1 tsp water at a time till reaches a drizzling consistency. Season with salt.
Heat 2 tsp olive oil in large skillet over medium high heat. Add poblano, sliced onion, salt and pepper. Sauté 6-7 min then transfer to plate.
Add another 2 tsp oil to skillet. Cook shrimp till opaque 3-4 min.
Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.
Wrap tortillas in damp paper towels. Place in microwave 30 seconds.
Fill tortillas with shrimp and veggies. Top with pico de Gallo and cream.