• Preheat grill to medium-high heat.

Marinade

• Place the shrimp in a medium bowl. In a small bowl whisk together the ingredients for the marinade and pour it over the shrimp, stir to coat then set aside.

Grilling the veggies

• Place the prepared vegetables and lime wedges onto a baking sheet, brush or spritz each side with a thin layer of olive oil (hello Misto!). Grill the vegetables and lime until lightly charred on all sides. Place the veggies back on the baking sheet as they finish, allow the longest time for the cabbage.

Prepare the guacamole

• Once the vegetables are cool to the touch, scoop the avocado flesh from the skin and roughly dice it into ½ half inch cubes. Place the avocado into a medium bowl. Dice the tomatillo and green onion and add them to the avocado. Mince the jalapeno and add it to the bowl along with the cilantro and a few pinches of salt. Stir to combine but avoid mashing the guacamole.

Prepare the slaw

• Remove the core from the cabbage wedges and slice them into thin strips. Place the strips into a large bowl and toss with the vinegar and a few pinches of salt.

Grill the shrimp

• Preset your grill pan so it gets up to the temperature of the grill, once the pan is hot place the shrimp in the pan and discard the marinade. Grill the shrimp over medium high heat until it pinks up and the flesh changes from translucent to white. The exact time will depend on their size but should only take about 3-4 minutes per side. Remove the shrimp from the heat immediately so it stays tender.

Grill the tortillas

• While the shrimp is on the grill, lightly grill each tortilla for a minute or so on each side. Flip as soon as they are kissed by golden grill marks. Keep the pile of tortillas wrapped in foil until ready to serve.

To Serve

• Lay a bit of slaw on a tortilla then plop on some shrimp and add about a tablespoon and a half of guacamole. Serve two tacos per plate with a wedge of grilled lime on the side.