Rinse and pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, minced garlic, cumin, smoked paprika, chili powder, kosher salt and black pepper. Add shrimp and toss to coat. Cover and refrigerate for 15–30 minutes (no more than 45 minutes to avoid texture changes).

Grill or Sear Shrimp

Preheat a grill or heavy skillet to medium-high heat. If using skewers, thread shrimp (2–3 per skewer). Brush grill or pan with a little oil. Cook shrimp 1.5–2 minutes per side, until opaque and slightly charred — total about 3–4 minutes depending on size. Remove from heat and set aside to rest briefly.

Chipotle Sauce

Make the sauce while shrimp marinates. In a small bowl whisk together 1 cup mayonnaise, 1 tbs sour cream, minced chipotle pepper, 1 tsp adobo sauce, 1 tbs fresh lime juice, and 1 tsp honey or agave if using. Season with 1/2 tsp salt to taste. Adjust heat by adding more adobo or chipotle as desired. Refrigerate until ready to assemble.

Pico de Gallo

Combine the diced tomatoes, diced onion, minced jalapeño, chopped cilantro, 1 tbs fresh lime juice and 1/2 tsp kosher salt in a bowl. Stir gently and let sit 10–15 minutes at room temperature to meld flavors. Taste and adjust salt or lime as needed.

Slaw

Toss the thinly sliced red cabbage with 1 tbs fresh lime juice, 1 tsp olive oil and 1/4 tsp salt. Massage lightly so cabbage softens and absorbs dressing. Keep chilled or at room temperature until assembly.

Tortillas & Assembly

Warm tortillas: stack tortillas and wrap in a slightly damp kitchen towel. Microwave 30–45 seconds, or warm individually on a hot skillet for 20–30 seconds per side until pliable and slightly charred. Keep wrapped to stay warm.

Assemble tacos: spread about 1–2 tbs chipotle sauce on each warm tortilla. Add a small handful (about 2–3) grilled shrimp, top with a fold of red cabbage slaw (about 1/4 cup), a spoonful of pico de gallo (about 1–2 tbs), and garnish with cilantro leaves and a sprinkle of cotija if using. Serve with lime wedges for squeezing over tacos.

Serving suggestion and timing: Serve immediately while shrimp are warm and tortillas are pliable. Leftover components (sauce, pico, slaw) keep refrigerated in airtight containers for up to 3 days; shrimp best eaten same day.