Shrimp Tacos with Spicy Cabbage Slaw

1/4 cup Mayonnaise

1 Tbs. plus 2 tsp. fresh lime juice

1 tsp. minced chipotle peppers in adobo sauce

5 oz. fresh coleslaw (approx. 2 1/2 cups)

1/4 fresh cilantro chopped

4 6 – 7 inch tortilla shells (wheat)

2 Tbs. vegetable or grape seed oil

10 oz. deveined, easy peel shrimp (medium 41 -50 count) peeled

Kosher salt to taste Lime wedges, for serving

In a medium bowl mix together the mayonnaise, 2 tsp of the lime and the chipotle peppers. Stir in the coleslaw mixture and the cilantro. Heat a heavy 12-inch skillet over medium heat. One at a time heat the tortilla shells, turning once, about 30 seconds. Wrap in a warm, clean dish towel and keep warm Heat the oil in the skillet over medium heat until hot. Add the shrimp and season with salt and cook until the shrimp is opaque throughout, approx. 2 minutes. Remove from heat and drizzle with the remaining lime juice. Wrap the shrimp and the coleslaw in the warm tortillas. Serve with lime wedges.🎶