Ingredients:

  • 1 pound Shrimp, peeled & deveined (21/25 count)
  • 2 Tablespoons Olive Oil (extra virgin)
  • 3 Tablespoons Fresh Lime Juice
  • 2 cloves Garlic, minced
  • 1 teaspoon Chipotle Powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Ground Cumin
  • Sea Salt & Black Pepper, to taste
  • 3 cups Green Cabbage, thinly shredded
  • ¼ cup Red Onion, very thinly sliced
  • ½ cup Fresh Cilantro, chopped
  • ¼ cup Mayonnaise (full fat) or Crème Fraîche
  • 1 Tablespoon Fresh Lime Juice (for slaw)
  • ½ teaspoon Sugar (granulated or honey)
  • ¼ teaspoon Salt (for slaw)
  • 12 count Tortillas (Corn or Flour, 6-inch)
  • ¼ cup Cotija Cheese, crumbled
  • 1 medium Avocado, sliced or diced
  • Hot Sauce, to serve

Instructions:

  1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, lime juice, minced garlic, chipotle powder, smoked paprika, cumin, salt, and pepper.
  2. Coat and Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade. Toss gently until every piece is coated. Cover and refrigerate for no longer than 15 minutes.
  3. Prepare the Slaw Dressing: In a second bowl, whisk together the mayonnaise, lime juice, sugar, and salt until smooth.
  4. Combine Slaw Ingredients: Add the shredded cabbage, sliced red onion, and chopped cilantro to the dressing. Toss thoroughly, cover, and refrigerate while the shrimp cooks.
  5. Cook the Shrimp: Place a heavy-bottomed skillet or cast iron pan over medium-high to high heat. Add a splash of neutral oil. The pan should be smoking hot. Remove the shrimp from the marinade and add them to the pan in a single layer (cook in batches if necessary).
  6. Sear: Cook the shrimp for approximately 2 minutes per side until they are opaque pink and lightly seared. Remove immediately from the pan.
  7. Warm the Tortillas: Using the same pan, reduce the heat slightly. Warm the tortillas individually for 30–60 seconds per side until they are pliable. Stack them and wrap them in a clean tea towel to keep warm.
  8. Assemble and Serve: Lay out the warm tortillas. Spoon 3–4 pieces of seared chipotle shrimp down the center of each. Top with a generous spoonful of the creamy cilantro-cabbage slaw, crumbled Cotija cheese, avocado slices, and a dash of hot sauce. Serve immediately.