Step 1

Pat shrimp dry with a paper towel. Heat a cast iron skillet over medium high heat.

Step 2

Coat the bottom of the skillet with olive oil and add the shrimp in a single layer (if all the shrimp don’t fit, cook in batches), sprinkle the chili powder and paprika evenly over shrimp and cook both sides until pink and cooked through (about 2 minutes per side). Squeeze the lime juice over the shrimp and set aside.

Step 3

In a large mixing bowl, toss together the shredded cabbage, shredded carrots, cilantro, and jalapeno. Drizzle the apple cider vinegar and honey over the top, sprinkle with salt, and stir until evenly coated. Set aside.

Step 4

Drizzle the apple cider vinegar and honey over the top, sprinkle with salt, and stir until evenly coated. Set aside.

Step 5

Assemble tacos by adding shrimp on a tortilla and topping with the cabbage slaw and pickled onions, followed by a drizzle of creamy chipotle sauce. Enjoy!