SHRIMP TACOS WITH CHIPOTLE CREMA

Ainekset

6 corn tortillas

20-25 raw shrimp

2 tbsp olive oil

2 limes

1 can of chipotles in adobo

I tsp garlic

1/2 cup chopped cilantro

1 1/2 cups of shredded purple cabbage

1 avocado

3/4 cups of cotija cheese (or feta)

Tomatillo salsa

1 cup sour cream (or Mexican crema, found at Latin American markets)