Ingredients

• Fresh shrimp, 3–4 per taco
• Flour tortillas
• Precut mixed cabbage (slaw), 1 bag
• Limes, 3
• Olive oil
• Tequila lime seasoning
• Tomato, 1 large (for pico)
• Red onion, 1 (for pico)
• Red chile, 1 fresh (for pico)
• Cilantro, fresh (for pico)
• Garlic, minced (or garlic powder)
• Ripe avocado, 1
• Sour cream, 2 heaping tbsp (or Greek yogurt)
• Chipotle in adobo, 2 tbsp
• Lime juice, 1/2 lime
• Light beer, 1/4 cup

Steps

1. Make the sauce: Blend avocado, sour cream (or Greek yogurt), chipotle in adobo, 1/2 lime juice, a sprinkle of tequila lime seasoning, and 1/4 cup light beer until smooth and creamy.
2. Prepare the pico de gallo: Dice tomato and red onion small, slice the red chile, and chop cilantro. Mix with minced garlic (or garlic powder), a drizzle of olive oil, and 1/2 lime juice. Refrigerate.
3. Prepare the slaw: Toss the precut cabbage with 1/2 lime, a drizzle of olive oil, and a sprinkle of tequila lime seasoning. Refrigerate.
4. Season the shrimp: Toss with tequila lime seasoning and refrigerate until ready to cook.
5. Cook: Preheat a griddle to medium or medium-low. Add oil and heat until hot. Cook the shrimp about 4 minutes, flipping after 2 minutes, until cooked through.
6. Toast the tortillas on a clean area of the griddle with a little oil.
7. Assemble: Layer cabbage slaw on each tortilla, top with 3–4 shrimp, then serve with the sauce and pico de gallo on the side.