• Gather all ingredients and tools before getting started. 

Shrimp

• Bath. In a mixing bowl, combine salt with warm water.
  1/2 teaspoon sea salt, 1 cups warm water
• Limes. Cut limes and squeeze to collect 2 tablespoons of juice. You may need 2 limes to get the total amount, it will depend on the juiciness of the fruit. Add the juice to the salt water.
  2 tablespoons lime juice (2 limes)
• TIP: If you don't have a juicer or citrus press, before cutting the limes, give them a roll on the counter, applying pressure as you move the lime back and forth. After you slice the lime, twist a fork in the pulp of the lime, running the fork around to release the juice. No need to worry about seeds.
• Soak. Submerge the shrimp in the salty citrus water. Soak the shrimp for at least 15 minutes.

  While the shrimp take a bath, prepare the other ingredients.
  1 lb thawed shrimp, 21-40 pieces per lb size, shelled and deveined

Brussel Sprout Slaw

• Mix. In a mixing bowl, whisk yogurt, mayo, coconut milk, lime juice, salt, and pepper.
  1/4 cup plain Greek yogurt, 1/4 cup mayonnaise, 1/4 cup canned unsweetened coconut milk, 2 tablespoons lime juice (2 limes), 1/4 teaspoon salt, 1/8 teaspoon ground black pepper
• Garlic. Peel the garlic, cutting off and removing the stem end. Then slice the garlic. With the flat side of the knife, and with the blade edge away from you, press down on the garlic to mash the clove, dragging the knife towards you. Repeat this motion until the garlic is completely mashed. Place the garlic in the bowl with the yogurt mix.
  1/2 teaspoon mashed garlic (1 clove)
• Brussel Sprouts. Cut the ends off each sprout and julienne. Add to the yogurt mix.
  8 ounces fresh Brussel sprouts
• Cilantro. Pick off the cilantro leaves, discarding any thick stems as much as possible. Chop and add to the yogurt mix.
  2 tablespoons chopped cilantro. Additional cilantro needed for toppings, see garnish.
• Stir. Stir the slaw until well combined. Refrigerate until everything is ready for assembly.

Toppings

• Green Onions. Thin slice the green onion and set aside.
  2 stalks green onions, (garnish)
• Red Pepper. Remove the stem and seeds from the red pepper. Slice the pepper in thin strips, then cut each strip into small, diced pieces about the size of a pencil eraser. Set aside.
  1 red pepper (garnish)
• Cilantro. Rough chop cilantro leaves and set aside.
  1 bunch cilantro (garnish and slaw)

Tortillas

• Oil. In a pan, heat 1 tablespoon of oil. I use olive oil for everything, if you prefer vegetable oil, feel free to use that instead.
  olive oil or vegetable oil to cook tortillas
• Fry. Over medium high heat, get the oil nice and hot. It should have a little texture or shimmer to the surface when it's hot. Using tongs, carefully place a tortilla in the oil and cook until the side in the oil starts to brown. Flip and repeat on the other side. It may take 30 seconds to a full minute for the first batch if the pan isn't hot enough. Once you get going, the pan should be hot and cut down to 20 second per side. Continue to prepare the rest of the tortillas. Keep them wrapped in foil or in a warm oven until the shrimp are ready.
  8 5" corn tortillas

Shrimp

• Last But Not Least. Save this for last. You want hot shrimp on your tacos, and they won't take long to cook.
• Coating. In a bowl, measure and combine all the spices, herbs, and seasonings.
  1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/2 teaspoon lemon pepper, 1/2 teaspoon oregano, 1/2 teaspoon sugar, 1/2 teaspoon paprika
• Drain. Drain the shrimp and pat dry in paper towels. This is an important step. If you don't paper towel dry, when the shrimp cook, they will end up in a pool of liquid.
• Toss. Take the dried shrimp and toss them in the spice bowl.
• Batches. If the pan is large enough, you should be able to cook the shrimp in two batches - don't crowd the shrimp. Leave some space between each. If you have a smaller pan, cook in more batches.
• Cook. Heat 1 tablespoon of olive oil in the pan over medium high heat. Place half the shrimp in the hot pan, cooking one side of the shrimp for 1-2 minutes, then flip each and cook for another. The trick is to cook the shrimp through, but not overcook. The larger the shrimp, the easier this is to manage. When cooked, the shrimp should be opaque (not translucent) and slightly firm when pressed.
  2 tablespoons olive oil (for cooking). Additional oil needed for tortillas, see garnish.
• Repeat. Repeat this process until all the shrimp are cooked.

Assembly

• Assemble. Spoon the Brussel sprout coleslaw into the bottom of each tortilla. Place 2 oz of shrimp in each taco (the size of the individual shrimp may vary). Top with desired amount of green onion, red pepper, and cilantro.
• Enjoy! Serve immediately with a wedge of lime.
  additional limes for garnish