Shrimp Tacos with Slaw

Make the Chipotle Crema

Add the sour cream, minced chipotle pepper, adobo sauce, lime zest, lime juice, and salt to a small bowl.

Stir everything together until smooth and fully combined.

Cover the bowl and refrigerate the crema until ready to serve.

Make the Slaw

Add the green cabbage, red cabbage, shredded carrots, and cilantro to a large mixing bowl.

In a small bowl, whisk together the apple cider vinegar, honey, and salt until the honey dissolves.

Pour the dressing over the cabbage mixture.

Toss the slaw thoroughly until everything is evenly coated.

Set the slaw aside to marinate while you cook the shrimp.

Season the Shrimp

Pat the shrimp dry with paper towels.

Place the shrimp in a medium bowl and drizzle with olive oil.

Add the chili powder, smoked paprika, garlic powder, cumin, and salt to the bowl.

Toss the shrimp until fully and evenly coated with the spices.

Cook the Shrimp

Heat a large skillet over medium-high heat until hot, about 1 minute.

Add the seasoned shrimp to the skillet in a single layer.

Cook the shrimp for 2 minutes without moving them until they turn pink and slightly charred on the bottom.

Flip each shrimp over using tongs.

Cook for another 1 to 2 minutes until the shrimp are fully pink and cooked through.

Squeeze the lime juice over the cooked shrimp and remove the skillet from heat.

Warm the Tortillas

Place a dry skillet or griddle over medium heat.

Warm each tortilla for about 30 seconds per side until soft and lightly toasted.

Stack the warm tortillas and cover with a clean kitchen towel to keep them soft.

Assemble the Tacos

Place 2 warm tortillas on each plate.

Spoon a generous amount of slaw onto each tortilla.

Top each tortilla with 3 to 4 shrimp.

Drizzle the chipotle crema generously over the shrimp.

Add a few slices of avocado on top and serve with lime wedges on the side.