These quick Chili Lime Shrimp Tacos come together in under 30 minutes

INGREDIENTS
24 Large Raw Shrimp, peeled
16 Small Corn Tortillas
4 cups shredded cabbage
¼ jalapeno, finely minced (about ½ Tablespoon)
1 Tablespoon Olive Oil
3 Garlic cloves, pressed or finely minced
1 lime, zested and juiced
¼ teaspoon red pepper flakes
¼ teaspoon paprika
¼ teaspoon chili powder
kosher salt
1 Avocado, diced
salsa for serving

INSTRUCTIONS
1. Combine the shrimp in a bowl with olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flake and ¼ teaspoon salt. Toss to combine and set aside to marinade for 15 minutes.
2. Toss the cabbage with jalapeno, 1 tablespoon of lime juice and a pinch of salt, set aside.
3. Warm Tortillas in a skillet over low heat, flipping occasionally.
4. Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
5. To assemble tacos, layer two tortillas on top of each other. top with lime slaw, a few shrimp, and some avocado. Top with some salsa and a squeeze of fresh lime.

NOTES
Makes 8 tacos. Plan for 2-4 tacos per person depending on how hungry they are! We usually eat two per person.
You can use more or less jalapeno to taste. I didn't want the slaw to be very spicy so I only used a little bit.