1lbmedium shrimp**,peeled, deveined and tails removed
1/2tspchipotle chili powder***
1/2tspsalt,or to taste
1/4tspfreshly ground black pepper
1largeavocadosliced or diced
2cupsshredded red cabbage
8 6-inchcorn tortillas,warmed****
For the Cilantro-Lime Sauce:
In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.
For the 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.
Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.
To assemble tacos:
Layer cabbage, shrimp, avocados and Cotija over taco shells. Drizzle with Cilantro-Lime Sauce.
*Keep in mind weight of shrimp should be taken after thawing.
**1/2 cup light sour cream can be used here in place of the mayonnaise and full fat sour cream.
***If you don't like spicy food just substitute chipotle chili powder with another 1/2 tsp regular chili powder.
****My favorite way to warm tortillas is to lightly brush both sides of corn tortilla with a little canola oil then heat in a non-stick skillet over until golden brown spots appear, then flip and cook opposite side.