California Shrimp Tacos

Step 1

Pat the shrimp completely dry with a paper towel by pressing gently against each shrimp for a few seconds, which helps them cook quickly and brown evenly.

Step 2

Cut the lime in half and set both halves on a small plate near your cooking station for easy access when squeezing.

Step 3

Cut the avocado in half lengthwise around the pit, twist the halves apart, scoop the flesh into a small bowl, and mash roughly with a fork until chunky.

Step 4

Heat a large skillet over medium-high heat, add 1 tablespoon olive oil, and wait until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Add the shrimp in a single layer to the hot oil, sprinkle with salt and pepper, and cook without moving them for 90 seconds until the undersides turn pink.

Step 6

Flip each shrimp over using tongs, then cook for another 60–90 seconds until the second side is pink and the flesh is opaque throughout when you cut one in half.

Step 7

Transfer the cooked shrimp to a clean plate and set aside.

Step 8

Warm the tortillas by placing each one directly over a medium gas flame for 10 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 45 seconds.

Step 9

Place a tortilla on a plate, then add a small handful of coleslaw mix down the center.

Step 10

Top the slaw with 2–3 shrimp per taco, then add a spoonful of mashed avocado.

Step 11

Squeeze a small amount of fresh lime juice over the top of each taco, then repeat with remaining tortillas.