Shrimp Tacos with Pickled Cabbage and Avocado Crema

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Pickled Cabbage:

1/2 cup white vinegar

1/4 cup sugar

2 cups shredded green cabbage

1 jalapeno, seeds and membranes removed, diced

Kosher salt

Shrimp:

3 tablespoons olive oil

3 chipotle peppers from a can of chipotles in adobo

3 cloves garlic

2 tablespoons tomato paste

1 tablespoon honey

Juice of 1 lime

1 pound medium shrimp, peeled and deveined (about 20 to 25 shrimp)

1/2 red onion, sliced

Kosher salt and freshly ground black pepper

Avocado Crema:

2 ripe avocados, pitted and peeled

Zest and juice of 1 lime

2 tablespoons olive oil

1/4 cup cilantro leaves

4 ounces sour cream

Kosher salt and freshly ground black pepper

Assembly:

8 small corn tortillas

Cilantro leaves, for garnish