In a large Ziploc bag or airtight container add shrimp, 1/2 C. olive oil, chopped cilantro, chopped garlic, 1 Tbsp. of honey, juice of one lime, smoked paprika chili powder and a pinch of salt and marinade 1-3 hours

In a small bowl combine 1/4 C. olive oil, 1 tsp. of honey, white or apple cider vinegar, juice of one lime and salt mix until your vinaigrette is formed

Toss shredded cabbage with vinaigrette and set aside

Using an immersion blender combine mayo, chipotle(s) and juice of 1/2 of a lime and set aside

If needed, thin out crema sauce using coconut milk

Heat large skillet on medium high

Once pan is hot, add shrimp and cook for two minutes each side until cooked through

If using corn tortillas, warm in oven

Using your tortilla or lettuce, layer on cabbage slaw, shrimp

Top with chipotle crema, avocado slice and garnish with cilantro