Shrimp Tacos with Brussel Slaw and Charred Corn

Shrimp

1 cup frozen shrimp, thawed, no shell or tail

1 tbsp olive oil

Salt & pepper

Brussels Sprouts

1 tbsp olive oil

16 ounces brussels sprouts, shredded

1 tablespoon taco seasoning

salt and olive oil

Corn

8 ounces frozen corn

1 jalapeño, minced

lime juice, salt, and olive oil

Pickled Onions

1 red onion

Rice vinegar

Pinch of sugar

Pinch of salt

Guacamole:

1 avocado

1 clove of garlic

Juice from ½ lime

1 tsp salt

Corn tortillas

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1. Pickle red onions: soak sliced red onions in rice vinegar and sugar/salt mixture for one hour prior to assembly

2. Shrimp: Sprinkle shrimp with salt and pepper to taste, saute in olive oil until cooked through

3. Brussels Sprouts: Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.

4. Corn: Saute the corn and jalapeño with some salt, olive oil, and lime juice. Let the corn sit in the hot pan, undisturbed, until charred.

5. Guacamole: mash all ingredients together with a fork until smooth

6. Assemble: Heat tortillas on stove top and assemble with shrimp, brussel sprouts, corn, red onion and guacamole