Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups shredded cabbage
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 cup sour cream
  • 1 tbsp chipotle peppers in adobo, minced
  • 1 tsp lime juice
  • 8 small corn tortillas
  • 1 ripe avocado, sliced
  • 1/4 cup Cotija cheese, crumbled
  • Fresh lime wedges

Instructions:

  1. Whisk together lime juice, vinegar, olive oil, and minced garlic in a medium bowl. Fold in the shredded cabbage and cilantro, then set aside in the refrigerator.
  2. In a separate small bowl, blend sour cream, minced chipotle peppers, and lime juice until smooth. Set aside in the refrigerator.
  3. Pat shrimp completely dry with paper towels. Toss shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
  4. Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until opaque pink with charred edges.
  5. Warm corn tortillas in a dry pan for 30 seconds per side until pliable.
  6. Assemble tacos by placing a heap of lime slaw at the base, adding 3-4 seared shrimp, a slice of avocado, and a drizzle of chipotle crema. Top with crumbled Cotija cheese and a squeeze of fresh lime.