Shrimp Baja Tacos

1 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
2 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
3 Toss shredded cabbage with vinaigrette and set aside
4 Using an immersion blender combine mayo, chipotle(s) and juice of 1/2 of a lime and set aside
5 If needed, thin out crema sauce using coconut milk
6 Heat large skillet on medium high
7 Once pan is hot, add shrimp and cook for two minutes each side until cooked through
8 If using corn tortillas, warm in oven
9 Using your tortilla or lettuce, layer on cabbage slaw, shrimp
10 Top with chipotle crema, avocado slice and garnish with cilantro