Spicy Shrimp Tacos with Chipotle Lime Slaw

Ingredients

Spicy Shrimp Tacos with Chipotle Lime Slaw

• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Creole seasoning
• 1 cup Chipotle Mayo Sauce, recipe follows
• 1 package coleslaw mix
• Juice from 1 fresh lime
• 2 scallions, green parts only, finely sliced
• 8 small tortillas, corn or flour, warmed
• 2 avocados, peeled, pitted and thinly sliced
• 1 cup crumbled Cotija cheese
• Fresh cilantro leaves, stems removed
• 8 lime wedges, for garnish

Chipotle Mayo Sauce

• 1/2 cup Blue Plate® Mayonnaise
• 1/2 cup sour cream (or Mexican crema)
• 3 teaspoons lime juice
• 2 to 3 teaspoons chipotles in adobo, finely chopped
• 1/4 teaspoon chili powder
• 1/4 teaspoon fine sea salt

Directions

1. Make the Chipotle Mayo Sauce: (Makes 1 cup. Reserve any extra sauce for another use.) Combine the mayonnaise, sour cream, lime juice, chipotles, chili powder and sea salt in a mixing bowl and stir well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
2. Pat the shrimp dry and toss in a small bowl with the chili powder, cumin, garlic powder and Creole seasoning to coat. Set aside.
3. Make the slaw: Place the coleslaw mix and scallions in a medium mixing bowl and toss with the lime juice and 1/2 cup of the Chipotle Mayo Sauce. Refrigerate the slaw until ready to use.
4. Heat a medium saute pan with just enough vegetable oil to coat the pan. Add the shrimp and saute 2 to 3 minutes on each side, until cooked through.
5. Place some slaw on each tortilla. Add the avocado slices and shrimp and top with Cotija cheese and cilantro leaves.
6. Drizzle with some of the remaining Chipotle Mayo Sauce, squeeze a lime wedge over each taco and serve.