Adobo Shrimp Tacos

Ingredients:

8 Guerrero Carb Watch Whole Wheat Tortillas
1 lb. peeled deveined large shrimp, tails removed
2 canned chipotles in adobo sauce, minced (sauce reserved)
1/4 cup lime juice
2 cloves garlic, minced
1 tsp each salt and pepper, divided
2 cups pre-shredded purple cabbage
3 tbsp. lime juice
2 tbsp. mayonnaise
2 tbsp. sour cream
2 green onions, thinly sliced
2 tbsp. finely chopped fresh cilantro
1/2 tsp ground cumin
2 tbsp. olive oil
1/3 cup fresh cilantro leaves

how to make it:

1. Mix Ingredients: Toss together shrimp, chipotles, lime juice, garlic, and 1/2 tsp each salt and pepper. Let stand for 5 minutes.

2. Warm Taco Tortillas: Working in two batches, warm tortillas in large skillet medium-high heat; cook, turning once, for about 2 minutes or until heated through. Repeat with remaining tortillas.

3. Make Cilantro Lime Slaw: Toss together cabbage, lime juice, mayonnaise, sour cream, green onions, chopped cilantro, cumin and remaining salt and pepper.

4. Cook Shrimp: Heat oil in large skillet set over medium heat. Drain shrimp; cook, turning once, for 2 to 3 minutes or until starting to curl up and turned pink.

5. Build Shrimp Tacos: Serve shrimp in tortillas with slaw; drizzle with reserved adobo sauce. Garnish your finished adobo shrimp tacos with fresh cilantro leaves.