Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) lime juice, freshly squeezed
  • 1 tsp (5ml) chili powder
  • 1/2 tsp (2.5ml) smoked paprika
  • 1/4 tsp (1.25ml) cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) mayonnaise
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 1 tbsp (15ml) lime juice, freshly squeezed
  • 1/2 tsp (2.5ml) honey or agave nectar
  • Salt and freshly ground black pepper to taste
  • 2 cups (approx. 150g) shredded cabbage
  • 1/2 cup (approx. 50g) shredded carrots
  • 1/4 cup (approx. 30g) chopped cilantro
  • 2 tbsp (30ml) lime juice, freshly squeezed
  • 1 tbsp (15ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 12 corn tortillas (6-inch diameter), warmed
  • Optional toppings: avocado slices, pickled onions, crumbled cotija cheese, hot sauce, lime wedges

Instructions:

  1. Combine shrimp marinade ingredients in a bowl. Add shrimp and toss to coat. Marinate for at least 15 minutes.
  2. Whisk together sour cream, mayonnaise, chopped chipotle peppers, lime juice, honey, salt, and pepper in a small bowl. Adjust seasonings to taste. Refrigerate until ready to use.
  3. Combine shredded cabbage, carrots, and cilantro in a medium bowl. In a separate bowl, whisk together lime juice, olive oil, salt, and pepper. Pour dressing over slaw and toss to coat.
  4. Heat skillet over medium-high heat. Add shrimp in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  5. Warm corn tortillas using your preferred method.
  6. Spread a generous dollop of chipotle crema on each tortilla. Top with cooked shrimp, slaw, and any desired toppings. Serve immediately with lime wedges.