Smokey grilled shrimp, bright crunchy slaw, and a rich avocado crema team up to form the ultimate taco.

Shrimp Tacos with Avocado Crema

For tacos, drain adobo sauce from canned peppers into a large bowl. Reserve peppers for another use. Stir in 2 tablespoons honey and 1/4 teaspoon salt until combined. Add shrimp; toss to coat. Set aside.

For slaw, whisk lime zest, lime juice, 2 tablespoons honey, 1/4 teaspoon salt and  black pepper in a large bowl. Stir in cabbage, green onions and 2 tablespoons cilantro. Set aside.

For crema, place avocado, sour cream, 2 tablespoons lime juice, garlic and 1/4 teaspoon salt in food processor. Cover and pulse until smooth and creamy. Set aside.

Heat vegetable oil in a large grill pan over high heat. Cook shrimp in hot grill pan for 3 to 4 minutes or until shrimp reach 145 degrees, turning halfway through. Remove from heat.

Meanwhile, heat tortillas according to package directions; keep warm.

To serve, divide shrimp and slaw mixture among tortillas. Top with crema. Garnish with additional cilantro, if desired.