For the Shrimp:

2 tablespoons flour
1 teaspoon chipotle chili powder
Salt and pepper
1 pound peeled and deveined shrimp, tails removed
2 tablespoons unsalted butter
2 tablespoons grapeseed oil

For the Chipotle-Lime Drizzle:

1 cup fat-free greek yogurt
2 chipotle peppers from a can of chipotles in adobo
3 tablespoons adobo sauce from a can of chipotles in adobo
1 teaspoon lime juice

For the Fixin's:

1 ripe avocado, chopped
Purple cabbage, shredded
1 Jalapeno, sliced (remove the seeds if you like your food less spicy)
4 Small Flour tortillas, warmed

In a small bowl, whisk together the flour and chipotle powder with a fork. Season the mixture with salt and pepper, and set aside.

Rinse and dry shrimp. Place in a large bowl, and toss with the flour mixture until all of the shrimp is thoroughly coated. You might have a bit of flour mixture left over, which is a-okay.

In a large skillet over medium heat, melt the butter with the oil. Cook the shrimp for 3-4 minutes, until cooked through and opaque.

While your shrimp are cooking, place the chipotle peppers, adobo sauce, and lime juice in the bowl of a mini-food processor. Puree until smooth, and fold mixture into the greek yogurt. Season to taste with salt.

As soon as your shrimp are done, remove from the heat and assemble your tacos. Serve immediately with chips and salsa!