Directions

For the Garlic Lime Sauce

1. In the container of a blender, combine the greek yogurt, lime juice and zest, cilantro, jalapeño, garlic powder, and salt. Blend on medium speed until smooth. If your crema is too thick to blend, add a tablespoon or two of water. Transfer to an airtight container and refrigerate until ready to serve or up to 5 days.

For the Shrimp Tacos

1. In a large bowl, combine the shrimp, 1 tablespoon olive oil, chili powder, garlic powder, cumin, salt, and chipotle powder. Toss until well coated and let the shrimp marinate for 15 minutes.

2. In another large bowl, combine the shredded cabbage and 3 tablespoons of the Garlic Lime sauce, and toss until well coated. Chill the slaw until ready to serve.

3. Warm the tortillas by either charring them over the flame of a gas burner or heating a skillet over high heat and cooking on both sides until blistered. Cover and keep warm.

4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, firm, and opaque, about 4 minutes, flipping occasionally while cooking. Remove from the heat. Serve immediately in corn tortillas topped with cabbage slaw, avocado, cilantro, cotija, and Garlic Lime Sauce with lime wedges.