Make the chipotle-lime sauce. Whisk your mayonnaise, chipotle powder and lime juice together until smooth. Cover and keep it stored in the refrigerator.

Make the cilantro lime coleslaw. Toss your shredded cabbage, cilantro and green onion together. Then add your desired amount of lime juice and toss until fully coated.

Cook the shrimp. Toss your shrimp, spices and garlic together in a bowl.

Heat your olive oil in a large skillet over medium-high heat.

Once hot, add the shrimp and arrange them in a single layer. Cook for 2-3 minutes per side or until the the shrimp are cooked through and no longer opaque. (You may need to do this in batches so you don’t overcrowd the pan.)

Transfer the shrimp to a bowl once done. (At this point, you can leave them whole or cut them into pieces.)

Assemble the tacos. Warm the tortillas using your favorite method.

Layer each tortilla with avocado, the chipotle shrimp, a drizzle of chipotle-lime sauce and your coleslaw. Sprinkle cotija cheese (if using) over the top and serve immediately with extra lime wedges.