Smoky Chipotle Shrimp Tacos with Lime Crema

• 1 lb uncooked shrimp — medium size, cleaned
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chipotle chili powder
• 4 garlic cloves — minced
• Juice from 1 lime
• Salt and pepper to taste
• ¼ cup light mayonnaise
• ¼ cup fat free sour cream
• 1–2 tbsp canned chipotles in adobo sauce — finely chopped (adjust to taste)
• 8 small corn tortillas — heated
• 2 cups green cabbage — shredded
• ½ cup cilantro — chopped
• ½ cup green onions — chopped

1. In a large bowl, combine the shrimp, olive oil, lime juice, minced garlic, smoked paprika, chipotle chili powder, and a pinch of salt and pepper. Toss gently so the shrimp are evenly coated. Let sit a few minutes while you prepare the sauce and heat your skillet.
2. Make the chipotle cream sauce by whisking together the light mayonnaise, fat free sour cream, and the finely chopped canned chipotles in adobo. Taste and adjust the chipotle amount to reach the desired level of heat. Set the sauce aside.
3. Heat a large skillet over medium-high heat and lightly mist or brush with a little oil to prevent sticking. Add the shrimp in a single layer and cook, stirring occasionally, until they are no longer pink and develop a slight browning—this takes only a few minutes depending on shrimp size. Avoid overcooking to keep them tender.
4. To assemble, spread about ½ tablespoon of the chipotle cream sauce on each warmed tortilla. Divide the cooked shrimp evenly among the tortillas, then top with shredded cabbage, chopped cilantro, and green onions. Add an extra squeeze of lime if desired and season with a bit more salt or pepper to taste.

The full recipe yields 8 tacos; serving size is 1 taco. If you prefer smaller portions, the recipe can serve more people by using smaller tortillas or turning tacos into appetizer bites.

To make meal prep easier, prepare the chipotle sauce in advance and keep it chilled. Reheat shrimp briefly in a hot skillet for best texture—avoid microwaving if you want to preserve a firmer bite.

Substitutions: use Greek yogurt instead of sour cream for a tangier, higher-protein option, or swap corn tortillas for small flour tortillas if preferred.