Avocado and crispy shrimp tacos with spicy slaw

1. First, prepare slaw.

Finely mince pickled jalapenos until they are almost completely crushed. Place in a medium mixing bowl with the mayo and add the juice from the jalapeno jar and salt and pepper to taste.

Whisk together, adding water if needed to make a dressing with a vinaigrette-like consistency. Fold in shredded cabbage and toss to coat cabbage with dressing. Set aside.

2. Next, bread shrimp.

Whisk together milk and yogurt in a shallow bowl, adding more yogurt if necessary to make the milk the consistency of buttermilk (so that it just coats shrimp).

Place the panko in a second shallow bowl. Dip the shrimp first into the milk mixture and then into the panko, pressing to coat shrimp in the crumbs. Set breaded shrimp aside on a clean plate.

3. Roughly dice avocado and toss with juice of ½ lime and a sprinkling of salt on the cutting board.

4. Fry shrimp.

Heat about ½ inch of canola oil in a cast iron skillet or another heavy pan over medium-high heat. Oil is ready when a small pinch of flour sizzles and immediately dissipates when added. Fry shrimp for a total of 2 minutes, turning once. Drain shrimp on paper towels.

5. Warm tortillas by wrapping them in a clean kitchen towel and heating in the microwave for 20-30 seconds on high. Plate tacos by dividing shrimp and avocado among the tortillas and topping each with slaw and a drizzle of additional dressing. Enjoy!