Shrimp Tacos

by Katie of:
1 pound bag peeled, deveined shrimp with tails removed
1 T. olive oil
2 T. Tony  Chachere's Creole Seasoning
1 package corn or flour tortillas (your preference)
2-3 cups napa cabbage shredded
1/2 cup shredded raddichio
1 lime cut into thin wedges
1 ripe tomato, chopped
1/2 red onion, sliced thin
1 avocado, cut into small chunks
1/2 chopped cilantro
1 c. sour cream
2 T. chipotle and adobe sauce
Optional:  queso fresco crumbled cheese
In bowl, toss shrimp with olive oil and seasoning.  Put in grill basket and grill over medium heat about 4 minutes per side or until just turned white and pink and opaqueness is gone.  Also place tortillas over low heat on grill to warm, about 1 minute per side.  Remove to serving platters.  While grilling shrimp, cut up all vegetables and place on platter.  For sauce:  Mix sour cream and chipotle sauce together with whisk.  To assemble tacos, place 5-6 shrimp on tortilla, top with remaining toppings, squeeze lime over top and spoon sauce over center.  Fold over and enjoy!