Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 1/2 cup sour cream
  • 1–2 tablespoons chipotle in adobo sauce, finely chopped
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1 avocado, sliced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions:

  1. Combine olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add the shrimp and toss to coat. Let marinate for 30 minutes in the refrigerator.
  2. In a separate bowl, mix sour cream, chipotle sauce, lime juice, and salt until smooth. Set aside.
  3. Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes until pink and opaque. Remove from heat.
  4. In a dry skillet, warm the corn tortillas for 30 seconds on each side until pliable.
  5. Place shrimp in tortilla, top with shredded cabbage, avocado slices, and chipotle lime sauce. Garnish with fresh cilantro and serve with lime wedges.