Shrimp + Corn Tacos

Make the spice blend by combining all the spices in a small bowl or jar. That’s: 1 Tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon cayenne pepper (for less heat try using a pinch of red pepper flakes or freshly ground black pepper). Add half of the salt - a ½ teaspoon. If you double this recipe, it’s great to have on hand and will store in the cupboard for 6 months.

Cut the onion in ½ and peel it. Thinly slice and add to a tall narrow jar with a lid. Add the vinegar, sugar, and remaining ½ teaspoon of salt. Cover tightly and shake to dissolve the salt. Let sit for 10 minutes or longer; stores for up to 2 months in the fridge!

Defrost shrimp and pat them dry with a towel; add to a bowl. Add 1 Tablespoon of the spice mixture and toss to coat.

Dice the red pepper. Measure out the corn.

Heat a large skillet over medium-high heat and melt the butter. Add the shrimp and make sure they’re in one layer so they’ll brown - if they don’t fit, do two batches. Cook for 2 - 3 minutes or until nicely browned on one side, then flip and cook for another 1 - 2 minutes. Remove to a plate and repeat if necessary.

Once the shrimp are done, sauté the peppers and corn until they’re browned on the edges and warm. You can add another sprinkle of spice blend if you like, start with a ½ teaspoon or so.

Warm the tortillas for a minute in the microwave or oven/toaster oven.

Slice or coarsely mash the avocado, serve filling on tortillas and top with pickled onions to taste. If you like, sprinkle with cheese.