Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5ml) chili powder
  • ½ teaspoon (2.5 ml) cumin
  • ½ teaspoon (2.5 ml) smoked paprika
  • ¼ teaspoon (1.25 ml) garlic powder
  • ¼ teaspoon (1.25 ml) onion powder
  • Salt and black pepper to taste
  • ½ cup (120ml) sour cream
  • ¼ cup (60ml) mayonnaise
  • 1-2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon (15 ml) adobo sauce
  • 1 tablespoon (15ml) lime juice
  • ¼ teaspoon (1.25 ml) garlic powder
  • Salt to taste
  • 2 cups (200g) shredded cabbage
  • ½ cup (50g) shredded carrots
  • ¼ cup (30g) chopped cilantro
  • 2 tablespoons (30ml) lime juice
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (.625ml) black pepper
  • 8 small corn or flour tortillas
  • Lime wedges, for serving
  • Optional toppings: avocado slices, pickled onions, crumbled cotija cheese

Instructions:

  1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure the shrimp is evenly coated.
  2. In a separate bowl, whisk together sour cream, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, garlic powder, and salt. Taste and adjust seasonings as needed. Refrigerate until serving.
  3. In a medium bowl, combine shredded cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss well. Refrigerate for at least 15 minutes to allow the flavors to meld.
  4. Heat a large skillet or grill pan over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook.
  5. Warm the tortillas according to package directions or by lightly charring them over an open flame or in a dry skillet.
  6. Place a portion of cooked shrimp in each tortilla. Top with slaw, a generous dollop of chipotle crema, and any optional toppings. Enjoy these delicious shrimp tacos!
  7. Serve immediately with lime wedges.