Ingredients:

  • 3 cups Green Cabbage (finely shredded)
  • 1 cup Red Cabbage (finely shredded)
  • 1 large Carrot (shredded)
  • 1/2 cup Fresh Cilantro (chopped)
  • 1/4 cup Fresh Lime Juice (for slaw)
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Granulated Sugar or Honey
  • 1/2 teaspoon Sea Salt (for slaw)
  • 1/4 teaspoon Freshly Ground Black Pepper (for slaw)
  • 1 pound Large Shrimp (21/25 count), peeled, deveined, tail-off
  • 2 tablespoons Olive Oil or Avocado Oil
  • 1 tablespoon Chipotle Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • Sea Salt and Black Pepper, to taste (for shrimp)
  • 1/2 cup Greek Yogurt or Sour Cream
  • 1–2 teaspoons Sriracha or Hot Sauce of Choice
  • 1 teaspoon Fresh Lime Juice (for crema)
  • 1 teaspoon Water (or milk)
  • 10–12 small Corn or Flour Tortillas
  • Lime wedges, for garnishing

Instructions:

  1. Prepare the Slaw: Combine the green cabbage, red cabbage, shredded carrot, and chopped cilantro in a large bowl. In a small bowl, whisk together the lime juice, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mix, toss thoroughly, and refrigerate for at least 15 minutes.
  2. Season the Shrimp: Ensure the shrimp are thoroughly patted dry. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, chipotle powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper until evenly coated.
  3. Mix the Crema: In a small bowl, whisk together the Greek yogurt (or sour cream), Sriracha, 1 teaspoon of lime juice, and 1 teaspoon of water or milk to reach a drizzling consistency. Taste and adjust heat as needed.
  4. Cook the Shrimp: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high to high heat until shimmering. Add the seasoned shrimp in a single layer (cook in batches if necessary). Sear for only 2–3 minutes per side until opaque and pink. Remove immediately from heat.
  5. Warm the Tortillas: Warm the tortillas until soft and pliable using a dry skillet, oven, or briefly charring them over an open gas flame.
  6. Assemble and Serve: Place 2 warm tortillas on a plate. Fill each with a generous spoonful of the chilled Cabbage Slaw, top with 3–4 pieces of chipotle shrimp, and drizzle liberally with the Spicy Sriracha Crema. Serve immediately with fresh lime wedges.