Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) chili powder
  • 1/2 teaspoon (2.5g) cumin
  • 1/4 teaspoon (1.25g) garlic powder
  • 1/4 teaspoon (1.25g) smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup (120ml) sour cream
  • 2 tablespoons (30ml) mayonnaise
  • 1 chipotle pepper in adobo sauce, finely minced (plus 1 teaspoon adobo sauce)
  • 1 tablespoon (15ml) lime juice
  • 2 cups (approx. 200g) shredded cabbage (green or red)
  • 1/4 cup (25g) chopped cilantro
  • 2 tablespoons (30ml) lime juice
  • 1 tablespoon (15ml) olive oil
  • Salt and pepper to taste
  • 8 corn or flour tortillas, warmed
  • Lime wedges, for serving
  • Optional: Avocado slices, hot sauce

Instructions:

  1. Combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper in a small bowl. Toss shrimp with olive oil and spice mixture.
  2. In a medium bowl, whisk together sour cream, mayonnaise, minced chipotle pepper, adobo sauce, and lime juice. Taste and adjust seasonings as needed. Refrigerate until serving.
  3. In a medium bowl, toss shredded cabbage, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
  4. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque.
  5. Warm tortillas according to package directions. Fill each tortilla with cooked shrimp, a generous spoonful of chipotle crema, and a scoop of slaw.
  6. Garnish with lime wedges, avocado slices (if using), and hot sauce (if using). Serve immediately.