Step 1

Wash and dry all produce. Cut lime into wedges. Halve radishes, then slice into thin half-moons. Trim, then thinly slice scallions, keeping greens and whites separate. Rinse shrimp under cool running water and pat dry with a paper towel.

Step 2

Toss cabbage and scallion whites in a medium bowl with a squeeze of lime, a drizzle of olive oil, salt, and pepper. Set aside.

Step 3

Heat a ¼-inch layer of oil in a large pan over high heat (use a nonstick pan if you have one). Meanwhile, place shrimp, cornstarch, and ¼ tsp chipotle powder in another medium bowl (we’ll use more chipotle in step 5). Season with salt and pepper. Toss until shrimp are thoroughly coated.

Step 4

Add shrimp to pan in a single layer and cook until golden brown and crisp, about 2 minutes per side. Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate. Season with salt and pepper.

Step 5

In a small bowl, stir together sour cream, a squeeze of lime, and a pinch of chipotle powder (use more to taste). Season with salt and pepper. Add enough water to create a drizzly consistency (about 1 TBSP). Wrap tortillas in a lightly dampened paper towel and microwave until warm and soft, about 30 seconds.

Step 6

Divide slaw, shrimp, and radishes between tortillas. Drizzle with crema, sprinkle with scallion greens, and serve with any remaining lime wedges for squeezing over.