INGREDIENTS

1 lb raw shrimp (peeled & deveined)

2 tbsp avocado or olive oil

2 tbsp butter

1 tsp smoked paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp cumin

¼–½ tsp cayenne

½ tsp salt

¼ tsp black pepper

1 tsp brown sugar

FOR THE SLAW DRESSING

3/4 cup buttermilk

1/2 cup mayo

1/2 cup sour cream

1 Hidden Valley Buttermilk Recipe Ranch Packet

1 tablespoon adobo sauce from chipotles in adobo

1 tablespoon lime juice (about 1 lime)

1 teaspoon honey

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FOR SERVING

Tortillas (corn or flour, warmed)

Shredded cabbage or slaw mix

Cotija cheese

Finely chopped white onion

Finely chopped cilantro

Lime wedges

Pat shrimp dry and toss with all spices and brown sugar until coated.

Heat a skillet over medium-high. Add avocado or olive oil and butter and let it melt.

Add shrimp in a single layer and cook 2–3 minutes per side until opaque with a light blackened sear.

Mix the dressing ingredients in a blender or Nutribullet. Add dressing to cabbage. Allow to rest for 30 minutes in the fridge before serving.

Add cabbage slaw to each tortilla

Top with shrimp

Sprinkle with cotija cheese, onion, and cilantro

Finish with a squeeze of lime

Yum!