Chipolte Lime Shrimp Tacos

These shrimp tacos ROCK my SOCKS. I normally make these on whole wheat tortillas but all I had was flour. And I wasn't about to take all three kids to the market at 5pm when I actually realized I was out. Some things like staying sane, trump eating a bit healthier. They just do! 

Ingredients

• Chipotle Lime Creama
• 1/3 cup plain greek yogurt
• 1 tablespoon lime juice
• ½ teaspoon chipotle chili powder
• Kosher salt to taste

• Chipotle Shrimp
• ½ lb shrimp (I used peeled, de-veined shrimp)
• 1 teaspoon chipotle chili powder
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 2 teaspoons vegetable oil

• 6 flour or whole wheat tortillas
• finely shredded cabbage
• avocado
• lime
• pico de gaillo (I just put cherry tomatoes, a bunch of cilantro, 1 jalepeno seeds removed, 1/2 yellow onion, 2 cloves of garlic, salt and pepper, juice of a lime in the food processor and chop finely!)

Instructions:

For the Chipotle Lime Creama:
In a small bowl whisk together the plain greek yogurt, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use.
For the Shrimp:
Rub the shrimp with the spice mixture and let marinate for 30 minutes.
Add the vegetable oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes.
Heat the tortillas and add the shrimp, shredded cabbage and avocado. Squeeze the fresh lime over the top and serve with the pico de gaillo and Chipotle Lime Creama.

Each one counts as: 1 yellow, 1 red, 1/2 green, 1/2 blue