Adapted from Cooking Classy

Serves 4





1/2 cup sour cream

1 tbsp lime juice

2 tsp adobo sauce (from the chipotle pepper can)

salt and pepper



2 cups shredded red cabbage

1/4 cup olive oil

1 tsp honey

1 tsp white wine vinegar

juice of 1 lime plus zest

salt and pepper



2 avocados, diced

2 tbsp lime juice

1 tbsp minced jalapeno

2 tbsp chopped cilantro

salt and pepper



1 pound medium shrimp, peeled, deveined and tails removed

1 tsp chipotle chili powder

1/2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp ground paprika

1/4 tsp ground coriander

salt and pepper

1 tbsp olive oil

1 cup cotija cheese, crumbled

eight 6 inch corn tortillas warmed



1. Chipotle crema: In a bowl whisk together all ingredients, seasoning with salt and pepper. Cover and chill until ready to use

2. Cabbage vinaigrette: Whisk all ingredients together and toss with shredded cabbage. Set aside

3. Avocado salsa: Gently mix all ingredients together. Set aside.

4. Shrimp: In a medium bowl whisk together chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.

5. Heat olive oil in nonstick skillet and add shrimp. Cook until opaque.

6. Warm tortilla either on a skillet or in the oven (I use my portable grill).

7. Layer cabbage, shrimp, avocado and cotija on the taco shell and drizzle with chipotle crema.