I got a bag of frozen shrimp a couple weeks ago and have been having fun making lots of shrimp recipes lately. I was looking around the web for a tasty shrimp taco recipe and found the pioneer woman's. I didn't have all the ingredients she listed, so I improvised. We'd made a tasty salad the day before and I made some zingy ranch dressing to go on it by mixing some Tapatio into the ranch, so I did something similar with the slaw to go in the tacos, with a pinch of cayenne to give it a little kick. The slaw was mostly just a bunch of stuff I had laying around: carrots, red cabbage, onion, tomato, and pineapple. The shrimp I sauteed for a few minutes to cook them and then added in some salsa mixed with a bit of Tapatio and cumin and let it simmer on low for a couple more minutes. Then I threw everything on top of some warm corn tortillas, and put some avocado slices on top. I wish I'd had some cilantro and lime because those would've brought these tacos up a notch, but they were mouthwatering as is! Plus, I loved how festive the slaw was with the orange carrots, purple cabbage, red tomatoes, and then the green avocados on top. Colorful food is fun. The slaw is nice because if you make too much, you can just eat it as a salad later. I added some crumbled goat cheese and avocado and it was de-lish.