Ingredients:

| 6 Small Corn Tortillas 

| 1/2 to 3/4 lb Shrimp (Medium-sized about 3-4 per taco)

| 1 Avocado

| Purple Cabbage 

| Greek Yogurt (Plain) - My favorite, Fage Total Plain 0%

| 2 Limes 

| Salt & Pepper

| 1/2 Tbsp Butter (Unsalted)

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Chipotle Sauce:

| 1-2 Adobo Chipotles (depending on spice preference)

| 1 Garlic Clove (small) minced

| Juice of 1 Lime

| 1/4 Tsp Cumin

| 1 Cup of Greek Yogurt

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Method:

1. Make the sauce first. Use 1 or 2 Adobo Chipotles (2 will be quite spicy!) and cut them open length-wise and remove seeds.

2. Then slice chipotles into smaller pieces.

3. Using a food processor (I love using my Ninja), combine chopped chipotles, 1 cup yogurt, minced garlic, cumin, lime juice and blend. Add more yogurt if too spicy. Set aside.

4. Slice avocado and cabbage into strips and set aside.

5. Slice lime into wedges and set aside.

6. Prepare shrimp by removing shell and tail. Pat shrimp dry and season with fresh cracked pepper and sea salt.

7. Heat medium-sized skillet to medium-high heat with 1/2 Tbsp unsalted butter

8. Once hot and melted, cook shrimp for 3 minutes each side or until browned nicely and cooked through.

9. Meanwhile, heat a large skillet on med-high heat and grill the corn tortillas. You may want to add a tiny bit of oil, but not too much! This heats them up to prevent tearing and adds some grill marks.​ 

10. Finally, it's assembly time! 

11. Place about 3 shrimp per taco and top with cabbage and avocado. Top with chipotle sauce, fresh cut lime wedge and serve!