Chipotle Lime Shrimp Tacos with Cilantro Slaw

Peel and devein 2 pounds of shrimp, leaving tails off. Rinse and pat dry with paper towels.

In a food processor, combine 3 chipotle peppers, 2 tablespoons adobo sauce, 1/4 cup lime juice, 2 teaspoons lime zest, 4 minced garlic cloves, 1 tablespoon honey, 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pulse until smooth to create the marinade.

Place shrimp in a large bowl and pour 3/4 of the marinade over them, reserving the rest for serving. Toss to coat evenly and refrigerate for 15-20 minutes.

While shrimp marinates, prepare the cilantro slaw. Thinly slice 4 cups green cabbage, 2 cups red cabbage, 1/2 medium red onion, and finely chop 1 cup cilantro.

Remove seeds from 1 jalapeño and mince finely (wear gloves to protect your hands).

In a large bowl, whisk together 1/3 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons lime juice, and 1 teaspoon honey until smooth.

Add the sliced cabbage, red onion, jalapeño, and cilantro to the dressing. Toss well to combine. Season with salt to taste. Refrigerate until ready to serve.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil.

Remove shrimp from marinade, letting excess drip off. Cook shrimp in batches for about 2 minutes per side until pink and opaque. Don't overcrowd the pan.

While cooking the shrimp, warm the 15 corn tortillas. Either wrap stacks of 5 tortillas in foil and place in a 300°F oven for 10 minutes, or heat individually in a dry skillet for 30 seconds per side.

Slice 2 avocados and cut 2 limes into wedges for serving.

To assemble tacos, place a spoonful of slaw on each tortilla, top with 3-4 shrimp, drizzle with reserved marinade, and garnish with avocado slices, crumbled cotija cheese, and additional cilantro if desired.

Serve immediately with lime wedges on the side.