Directions

1. To make the Avocado Cream, place all ingredients in a food processor and whip until everything is incorporated. Add more cream if needed for sauce like consistency. Store in refrigerator until ready to serve.
2. Stabilize your grill at 500ºF, place a large cast iron or grill safe pan on the grill and allow it to come to temperature.
3. Place the oil in the pan, add the sliced onion and cabbage and sauté for 1 to 2 minutes.
4. Season the shrimp with the chipotle in adobo and add the shrimp to the pan, use a pair of tongs to mix everything evenly then top with seasoning and close the dome for 2 to 3 minutes.
5. Open the dome, mix again then top with fresh squeezed lime juice and season with 8 Second Ride. Ensure the shrimp are fully cooked.
6. Mix again and transfer directly to tortillas and top with avocado crème and crumbled cotija cheese.