To start, you'll need 4 cups of medium-sized raw shrimp, peeled, deveined, and with the tails removed. Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Add the shrimp and sprinkle with 1½ teaspoons of garlic salt. Cook the shrimp for 2-3 minutes on each side, until pink and cooked through. Set aside.
Next, it's time to prepare the Chipotle Lime Slaw. Combine ½ a shredded green cabbage, ½ a shredded red cabbage, 1 small finely chopped red onion, and ½ a cup of roughly chopped fresh cilantro in a large bowl. Add ½ a cup of Chipotle Lime Crema Sauce and mix well. Taste and adjust seasoning as necessary.
For the Chipotle Lime Crema Sauce, whisk together ½ a cup of sour cream, ½ a cup of mayonnaise, 1½ tablespoons of pureed chipotle peppers in adobo sauce, 2 tablespoons of fresh lime juice, ½ a teaspoon of garlic powder, and ¼ teaspoon of kosher salt. This will be the perfect accompaniment to the shrimp and slaw.
To assemble the tacos, warm 8 small flour or corn tortillas in a dry skillet or on a griddle. Add a few pieces of cooked shrimp to each tortilla, and top with a generous spoonful of the Chipotle Lime Slaw. Drizzle with the Chipotle Lime Crema Sauce and serve immediately.