In a small Mixing Bowl, stir together the ½ cup sour cream, minced 1 tbsp chipotle peppers in adobo sauce finely minced, 2 tbsp fresh lime juice from about 1 lime, and ½ tsp garlic powder until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

In a medium Mixing Bowl, toss the shredded 2 cups green cabbage thinly shredded with 2 tbsp fresh lime juice from about 1 lime, 1 tbsp olive oil, and a pinch of ¼ tsp kosher salt. Set aside to lightly marinate while you cook the 1 ¼ lb large shrimp peeled and deveined, tails removed.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

Heat 1 tbsp olive oil in a large Skillet over medium-high heat. Add the 1 ¼ lb large shrimp peeled and deveined, tails removed in a single layer and cook for 1–2 minutes per side, until pink, opaque, and lightly charred at the edges. Remove from heat immediately to avoid overcooking.

Warm the 8 small flour or corn tortillas warmed in a dry Skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.