Chipotle Shrimp Tacos with Avocado Crema and Slaw

1. Make the chipotle sauce by adding ½ cup of Greek yogurt, 2 tablespoons of honey, chipotle peppers, juice of 1 lime, 1 whole clove of garlic, and ¼ teaspoon salt to a blender. Blend until smooth. Set aside.

2. For the slaw, combine cabbage, carrots, ½ cup chopped cilantro, minced jalapeño, juice of 1 lime, 2 tablespoons honey, and ¼ teaspoon salt in a bowl. Toss and set aside.

3. Make the avocado crema by blending avocado, the remaining yogurt, juice of 1 lime, scallions, 1 whole clove garlic, cumin, ½ teaspoon salt, and pepper until smooth. Set aside.

4. Prepare shrimp by mixing butter, 1 ½ tablespoons olive oil, remaining salt, chili powder, paprika, 2 minced cloves of garlic, and remaining cilantro. Toss shrimp with this mixture. Heat remaining olive oil in a skillet over medium-high heat and cook shrimp in batches, about 2 minutes each side.

5. Heat the tortillas on a skillet or open flame. Assemble tacos by adding crema, slaw, a spoonful of shrimp, pickled onion (optional), chipotle sauce, cilantro, and cojita (optional) to each tortilla.