Bangin Baja shrimp tacos recipe with Chipotle Crema

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5ml) chili powder
• ½ teaspoon (2.5 ml) cumin
• ½ teaspoon (2.5 ml) smoked paprika
• ¼ teaspoon (1.25 ml) garlic powder
• ¼ teaspoon (1.25 ml) onion powder
• Salt and black pepper to taste
• ½ cup (120ml) sour cream
• ¼ cup (60ml) mayonnaise
• 1-2 chipotle peppers in adobo sauce, minced
• 1 tablespoon (15 ml) adobo sauce
• 1 tablespoon (15ml) lime juice
• Salt to taste
• 2 cups (200g) shredded cabbage
• ½ cup (50g) shredded carrots
• ¼ cup (30g) chopped cilantro
• 2 tablespoons (30ml) lime juice
• 1 tablespoon (15ml) olive oil
• 1/4 teaspoon (1.25ml) salt
• 1/8 teaspoon (.625ml) black pepper
• 8 small corn or flour tortillas
• Lime wedges, for serving
• Optional toppings: avocado slices, pickled onions, crumbled cotija cheese