Ingredients
8 corn or flour tortillas
1 avocado, sliced
1 pound shrimp, peeled, deveined, and tails removed
1 tablespoon olive oil
1/2 teaspoon chipotle powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 cup mayo or sour cream
1/2 chipotle in adobo pepper, finely chopped
1 teaspoon chipotle in adobo sauce
1 teaspoon lime juice
2 cups coleslaw mix
2 tablespoons mayo
1 lime, juiced
2 teaspoons cilantro, finely chopped
1/2 teaspoon salt
Instructions
In a bowl, toss the shrimp with olive oil and the spices until they are evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes on each side until they are pink and opaque.
In a separate bowl, mix together mayo (or sour cream), lime juice, salt, and cilantro to make the Mexican coleslaw dressing. Add the coleslaw mix and toss until all are well coated. Refrigerate until ready to use.
In another bowl, combine mayo (or sour cream) with the chopped chipotle pepper, adobo sauce, and lime juice to make the chipotle sauce. Refrigerate until ready to use.
Warm the tortillas and assemble the tacos by filling each with Mexican coleslaw, cooked shrimp, and sliced avocado. Drizzle with chipotle sauce before serving.