1. If you like cabbage slaw, I highly recommend making Pinch of Yum’s Garlic Cilantro Lime Sauce mixed with diced cabbage. If you’re feeling lazy, you can use pre-made store bought slaw.

2. Completely peel and devein shrimp. Store in fridge until ready for use.

3. Combine all batter ingredients in medium bowl and mix thoroughly with fork or whisk.

4. Mash avocado into a small bowl and mix in salsa/pico. Set aside.

5. Heat 1/2 inch of oil in skillet over medium heat. Begin warming tortillas using your preferred method.

6. Place flour in a shallow bowl. Working in small batches, coat both sides of shrimp in flour and then dredge in batter, allowing excess to drip back into bowl. Place shrimp gently in oil and cook until golden brown, about 2 minutes each side. DO NOT overcrowd and allow battered shrimp to touch when frying – they will stick together. Place on paper towel covered plate to absorb excess oil.

7. To assemble taco, spread 1 tbsp avocado mixture on tortilla and top with single row of shrimp. Top with slaw, feta, cilantro and serve with lime. Drizzle sriracha on top for added spice.