• 1 pound large or jumbo shrimp, peeled, deveined, and tails removed (fresh or thawed if frozen)
  
• 1 tablespoon extra-virgin olive oil, divided
  
• 1 teaspoon chili powder
  
• 1 teaspoon ground chipotle chili pepper
  
• 1 teaspoon ground cumin
  
• ½ teaspoon kosher salt
  
• 6 to 8 corn or flour tortillas
  
• Optional toppings: avocado, cilantro, sour cream (or Greek yogurt), lime wedges, mango salsa

• 1 cup nonfat plain Greek yogurt
  
• 2 tablespoons extra-virgin olive oil
  
• 1 clove garlic, peeled
  
• ½ small jalapeño, seeds and membranes removed
  
• ¼ cup tightly packed fresh cilantro leaves
  
• ¼ teaspoon kosher salt
  
• Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
  
• 2 cups shredded cabbage or slaw mix

Instructions

1. Season the shrimp
   Pat the shrimp dry, then place them in a large bowl. Add ½ tablespoon of olive oil along with the chili powder, chipotle chili, cumin, and salt. Toss until the shrimp are fully coated, and set aside while you prepare the sauce and slaw.
2. Make the sauce and slaw
   Add the Greek yogurt, olive oil, garlic, jalapeño, cilantro, salt, lime zest, and lime juice to a food processor. Blend until smooth, then taste and adjust if needed.
   Place the shredded cabbage in a bowl and mix in about ½ cup of the sauce. Add more if you’d like a creamier slaw. Save the remaining sauce for assembling the tacos.
3. Cook the shrimp
   Warm the remaining ½ tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook for about 4 minutes, or until they turn opaque and are no longer translucent in the center. Avoid overcooking. Transfer them to a plate as soon as they’re done.
4. Assemble the tacos
   If you prefer warm tortillas, heat them briefly: either wrapped in a damp towel in the microwave or placed in a 250°F oven.
   Fill each tortilla with shrimp, a scoop of slaw, extra sauce, a squeeze of lime, and any desired toppings. Serve right away.

Notes

• Storage:
  • Shrimp are best eaten the day they’re cooked but will keep in the refrigerator for up to 3 days.
    
  • Slaw lasts up to 2 days.
    
  • Extra sauce can be refrigerated for up to 5 days.
• Reheating:
  Shrimp can dry out if reheated, so leftovers work especially well on salads. If you do reheat, warm them gently in a skillet over medium-low heat.