Kosher salt and freshly cracked black pepperto taste
THE CHIPOTLE SOUR CREAM
1teaspooncanned chipotle pepper in adobo saucefinely chopped
MARINATE THE SHRIMP
Thaw shrimp, if frozen. Rinse shrimp; pat dry.
In a small bowl, combine olive oil, garlic, cumin, chili powder, and salt; add shrimp, using a whisk. Add the shrimp to a zip-top bag and pour in the marinade ingredients. Seal the bag squeezing as much air out as possible. Turn and gently squeeze the bag to move the shrimp around, making sure each shrimp is coated. Place the shrimp in the refrigerator no less than 30 minutes to marinate.
MAKE THE RED CABBAGE SLAW
Chop the cabbage, onion, and cilantro and put them in a large mixing bowl.
In a small bowl, whisk together orange juice, vinegar, oil, and honey until combined.
Pour dressing over cabbage, onion, and cilantro, then season with salt and pepper.
Toss the cabbage, onion, and cilantro in the dressing; coat well.
Allow the slaw to sit at room temperature for at least 20 minutes, tossing now and then, to keep the cabbage coated.
PREPARE THE CHIPOTLE SOUR CREAM
In a small bowl combine sour cream and chipotle pepper; set aside.
GRILL THE SHRIMP
Thread shrimp on 10-inch metal skewers Add shrimp to grill; cook 5 to 8 minutes or until opaque, turning halfway through grilling. Remove tortilla packet from grill. Remove shrimp from skewers.
ASSEMBLE THE TACOS
Warm the tortilla over a gas burner or follow instructions on the package. Spread tortillas with Chipotle Sour Cream. Top with 4 to 5 shrimp. Add slaw and then sprinkle with cilantro squeeze on some freshly squeezed lime juice.
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