# What You Need:
→ Chipotle Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 chipotle peppers in adobo sauce, minced
04 - 1 tablespoon adobo sauce
05 - 2 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon ground cumin
08 - Zest and juice of 1 lime
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Tacos
11 - 8 small corn or flour tortillas, warmed
12 - 1 cup red cabbage, finely shredded
13 - ½ cup fresh cilantro leaves
14 - ½ small red onion, thinly sliced
15 - 1 ripe avocado, sliced
16 - 1 jalapeño, thinly sliced (optional)
17 - Lime wedges, for serving
→ Chipotle Crema (optional)
18 - ½ cup mayonnaise or sour cream
19 - 1 tablespoon adobo sauce
20 - 1 teaspoon lime juice
21 - Pinch of salt
# How-To:
01 - In a bowl, combine olive oil, minced chipotle peppers, adobo sauce, garlic, smoked paprika, cumin, lime zest and juice, salt, and black pepper. Add shrimp and toss to coat. Marinate for 10 to 15 minutes.
02 - If using, whisk mayonnaise or sour cream with adobo sauce, lime juice, and salt. Set aside.
03 - Heat grill or grill pan to medium-high. Thread shrimp onto soaked wooden skewers if using.
04 - Grill shrimp for 2 to 3 minutes per side until opaque and lightly charred.
05 - Warm tortillas on grill or in a dry skillet until pliable.
06 - Layer shredded cabbage on each tortilla. Top with grilled shrimp, red onion, avocado slices, cilantro, and jalapeño if desired.
07 - Drizzle tacos with chipotle crema and garnish with lime wedges. Serve immediately.
