INGREDIENTS
1/3 cup
coconut
1 tbsp
chili powder
2 tsp
kosher salt
1
lime zest
1 lb
gulf shrimp
2 tbsp
chipotles in adobo
2
garlic cloves
2/3 cup
cream
1/2 cup
coconut milk
1/2
cabbage
1
avocado
6 oz
queso fresco
1 serving
pickled onions*
10
corn tortillas
1 tbsp
olive oil