Baja Shrimp Tacos with Chipotle Crema and Cabbage Slaw

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Baja Chili-Lime Shrimp Tacos

1. In a large bowl, combine 1½ teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. 3 min
2. Add 2 tablespoons olive oil, the zest and juice of 1 lime, and 1½ pounds patted-dry shrimp to the seasoning bowl; toss to coat evenly and let sit for 10 minutes. 10 min
3. Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. 2 min
4. Timing-sensitive step. Add the shrimp in a single layer and cook 1½–2 minutes per side, until pink, curled, and lightly charred at the edges — work in batches if needed to avoid crowding. 5 min
5. Timing-sensitive step. Transfer the cooked shrimp to a plate and wipe the skillet clean; warm the 12 corn tortillas directly in the dry skillet, 30 seconds per side, stacking them in a clean towel to keep warm. 5 min
6. Slice 2 avocados just before serving and roughly chop ¼ cup fresh cilantro; cut the remaining lime into wedges. 3 min
7. Build each taco: lay shrimp on a warm tortilla, top with slaw, a drizzle of chipotle crema, avocado slices, and a scatter of cilantro; serve with lime wedges. 4 min

Chipotle Cremasauce

1. Mince 2 chipotle peppers in adobo and finely grate 1 clove of garlic. 4 min
2. In a small bowl, whisk together ½ cup sour cream, ¼ cup mayonnaise, the minced chipotles, 1 teaspoon adobo sauce, 1 tablespoon fresh lime juice, the grated garlic, and ¼ teaspoon kosher salt until smooth. 3 min
3. Taste and adjust salt or lime juice, then refrigerate the crema until ready to serve — it can be made up to 2 days ahead. 10 min

Tangy Cabbage Slawside

1. Finely shred 3 cups green cabbage and 1 cup red cabbage and add to a large bowl. 8 min
2. Seed and thinly slice 1 jalapeño and roughly chop ¼ cup fresh cilantro; add both to the cabbage bowl. 4 min
3. In a small bowl or jar, whisk together 3 tablespoons fresh lime juice, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 tablespoon olive oil, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper. 3 min
4. Pour the dressing over the cabbage mixture and toss well to coat; let the slaw sit at least 10 minutes before serving so it softens slightly and the flavors meld. 10 min