The key to these scrumptious tacos is the mega-flavorful chipotle sauce, which is nothing more than yogurt, light mayo, and chipotle pepper. Paired with griddled shrimp and a nutritious, crunchy slaw on warm corn tortillas? What’s not to love? Feel free to sub in your favorite grilled fish for the shrimp if the mood strikes.
In a medium bowl, toss together the shrimp, juice of 1 lime, and chili powder. Set aside to prepare the sauce and slaw.
In a small bowl, whisk together the yogurt, mayonnaise, and chipotle pepper (use more or less chipotle depending on your desire for spice). Set aside.
In a large bowl combine the shredded cabbage, carrots, cilantro, the juice of the remaining lime, 1 tablespoon olive oil, and the salt. Dribble a little of the sauce from the can of chipotles into the salad. Toss well.
Heat the remaining olive oil in a large, heavy skillet over medium-high. Use tongs to transfer the shrimp to the skillet (leaving the marinating juices behind) and cook on one side until lightly brown, a minute or 2. Turn and cook on the second side until done, another minute or 2. The shrimp are done when they turn pinkish and opaque in color.
Warm the tortillas using your preferred method (I like to lightly blister them over an open flame on the stove top).
To assemble, lay several shrimp across the tortilla. Spoon chipotle sauceover the shrimp. Top with a generous pile of the cabbage slaw. Add avocado, if desired. Serve additional slaw as a side salad.
Feel free to substitute a 10-12-oz bag of shredded cabbage mix for the cabbage and carrots. Chipotle peppers en adobo are sold in small cans in the Mexican food section of most supermarkets. One minced chipotle pepper measures about 1 tablespoon.