Ingredients:

  • 3 cups Green Cabbage (finely shredded)
  • 1 cup Red Cabbage (finely shredded)
  • 1 medium Carrot (grated)
  • 3 Tbsp Fresh Lime Juice (for slaw)
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Granulated Sugar
  • Salt and Black Pepper (to taste)
  • ½ cup full-fat Mayonnaise
  • 1 medium Chipotle Pepper in Adobo Sauce (plus 1 tsp adobo sauce)
  • 1 tsp Lime Juice (for sauce)
  • ¼ tsp Garlic Powder
  • 1–2 Tbsp Water (or milk, for thinning)
  • 5 lbs Raw Shrimp (peeled, deveined, tail off)
  • 2 Tbsp Olive Oil (or neutral oil, for searing)
  • 1 tsp Chili Powder
  • ½ tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • ¼ tsp Dried Oregano
  • 1 Tbsp Lime Juice (post-cook)
  • 10 count Corn or Flour Tortillas
  • ¼ cup Fresh Coriander (Cilantro), chopped
  • Sliced or smashed Avocado or Guacamole (optional)

Instructions:

  1. Prepare the Slaw: In a large bowl, mix the shredded cabbage, red cabbage, and grated carrot. Whisk together the lime juice, cider vinegar, sugar, salt, and pepper. Pour over the vegetables. Toss thoroughly, cover, and allow the slaw to sit for at least 20 minutes to soften the cabbage.
  2. Whisk the Creamy Chipotle Sauce: Combine the mayonnaise, the chipotle pepper (and its adobo sauce), lime juice, garlic powder, and a pinch of salt in a small blender or food processor. Blend until completely smooth. Add 1–2 tablespoons of water or milk to thin the sauce for drizzling, if necessary. Set aside.
  3. Prep and Season the Shrimp: Pat the peeled and deveined shrimp very dry using paper towels. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, dried oregano, salt, and pepper until evenly coated.
  4. Cook the Shrimp: Heat a large skillet over high heat until smoking hot. Add the shrimp in a single layer (cook in batches if necessary). Sear for 2–3 minutes per side until pink, opaque, and caramelized. Remove the pan from the heat immediately and toss the cooked shrimp with the final tablespoon of fresh lime juice.
  5. Warm the Tortillas: Use a dry skillet over medium-high heat. Warm each tortilla for 30–45 seconds per side until pliable and slightly charred. Stack the warm tortillas and wrap them in a tea towel to keep them warm until ready to serve.
  6. Assemble and Serve: Take a warm tortilla and add a generous spoonful of the prepared Zesty Cabbage Slaw. Place 3–4 pieces of the Chipotle-Lime Shrimp on top, and drizzle generously with the Creamy Chipotle Sauce. Finish with chopped fresh coriander and optional avocado. Serve immediately.