Heat a cast-iron skillet or griddle over medium-high heat. Lightly brush each tortilla with a little vegetable oil and warm for 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean kitchen towel to stay warm while you finish other components.

Grilled Shrimp

Make the marinade: In a bowl combine 2 tbs olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, 2 tbs lime juice and 2 tbs chopped cilantro. Stir to make a paste.

Toss shrimp in marinade until evenly coated. Let marinate at room temperature 10–15 minutes (do not exceed 30 minutes or acid will begin to cook the shrimp).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Thread shrimp onto skewers (3 shrimp per skewer) or leave loose to cook in a single layer.

Grill shrimp 2–3 minutes per side until opaque and slightly charred; internal temperature should reach 120–130°F. Remove from heat and transfer to a plate. Squeeze a little fresh lime juice over the shrimp.

Avocado Mash

Halve and pit avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky.

Add minced red onion, 1 tbs lime juice, 0.5 tsp salt, 0.25 tsp black pepper, 1 tbs chopped cilantro and minced jalapeño (if using). Stir until combined. Taste and adjust seasoning or lime as needed. Keep covered to prevent browning.

Lime Crema

Whisk together 1/2 cup sour cream, 2 tbs mayonnaise, 1 tbs lime juice, 1/2 tsp lime zest, 1/2 tsp honey (if using) and 1/4 tsp salt until smooth. Adjust consistency with a splash of water if too thick. Chill until ready to assemble.

Chipotle Slaw

In a large bowl combine thinly sliced green and red cabbage and grated carrot.

Make dressing: whisk 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over the cabbage mixture and toss to coat. Let sit 10–15 minutes to soften slightly and let flavors meld. Taste and adjust salt or chipotle heat as desired.

Garnishes & Fries

Cook fries according to package instructions or: Preheat oven to 425°F (220°C). Toss fries with 1 tbs vegetable oil and 1 tsp salt, spread in a single layer on a baking sheet and bake 20–30 minutes, flipping halfway, until golden and crisp. Keep warm.

Pick cilantro leaves from stems and set aside. Cut lime into wedges.

Assembly

Place a warm tortilla on your work surface. Spread about 2 tbs avocado mash down the center of each tortilla.

Top with 3 grilled shrimp, a small handful (about 1/4 cup) of chipotle slaw, a drizzle (about 1 tbs) of lime crema, and a few cilantro leaves.

Serve tacos immediately with lime wedges on the side and fries alongside.