I love these tacos because they're insanely flavorful: The ginger-soy shrimp, fresh cilantro, spicy chiles and tart lime juice all blend together beautifully.
Heat up the tortillas according to package directions. Set aside and keep warm.2.
In a small bowl, mix together 1 tablespoon chipotle sauce and the sour cream until fully incorporated. Set aside.3.
In another bowl, tip in the shredded red cabbage. Add the mayo, lime juice, 1 clove of grated garlic and salt and pepper to taste. Mix well until coated; taste and adjust seasoning.4.
In a nonstick skillet, drizzle in a bit of cooking oil and toss in the remaining grated garlic and the remaining 1 tablespoon chipotle sauce. Cook for 2 minutes and then add in the leftover shrimp and toss to coat, just to warm through — do not overcook. Remove from the pan.5.
Evenly distribute the slaw over the four tortillas. Do the same with the shrimp and top with a dollop of the chipotle sour cream, crumbled cheese, cilantro leaves and tomato pieces. Serve with a wedge of lime.