📖 Instructions

1. Start by preparing the cabbage slaw. In a medium bowl, combine the shredded cabbage, carrots, red onion, cilantro, mayonnaise, lime juice, honey, and salt. Toss well to combine. Taste and adjust seasonings as needed. You might want to add a pinch of sugar if its too tangy for your liking. Set aside and let it sit so the flavors can mix and marry while you prepare the shrimp.
2. Now, let's make the chipotle shrimp. In a bowl, add the shrimp, olive oil, chipotle powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper. Toss to evenly coat the shrimp. Make sure each shrimp is loved!
3. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook the shrimp, or they'll become rubbery. Overcooked shrimp is a sad, sad thing.
4. Warm the tortillas according to package instructions. You can do this in a dry skillet, microwave, or oven.
5. Assemble the tacos. Place a generous helping of cabbage slaw on each tortilla, followed by the chipotle shrimp.
6. Garnish with your favorite toppings. I love a squeeze of lime, a sprinkle of fresh cilantro, and a drizzle of avocado crema. What you prefer? Maybe some pickled onions or a spicy salsa!
7. Serve immediately and enjoy the explosion of flavor in every bite! If you want to be extra fancy you can serve the tacos with some Mexican rice and beans.