Heat oven to 450ºF with rack set in lowest position. Combine tomatoes, onion, jalapeño, tomato paste, honey, lime juice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper in a large bowl.

Heat 1 tablespoon extra-virgin oil in a large skillet over medium-high until shimmering. Add tomato mixture and cook until liquid has thickened and mostly evaporated, and tomatoes begin to break down, about 5 minutes. 

Meanwhile, cut shrimp into ½-inch pieces. Remove skillet from heat and stir in shrimp; set aside.

Brush 2 rimmed baking sheets with 2 tablespoons oil (1 tablespoon per sheet). Arrange 6 tortillas in a single layer on each prepared sheet. Brush remaining 2 tablespoons oil over tortillas.

Divide pepper Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until bottoms and edges of tortillas are golden brown and crisp and cheese is melted, 9–14 minutes.

Top tacos with lettuce, avocado, cilantro, and hot sauce, if using. Quickly fold tacos in half and arrange, standing up, in a rimmed platter or dish. Serve with lime wedges and additional hot sauce.