Socal Shrimp Tacos

• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 pound peeled and deveined raw medium shrimp (about 16 shrimp)
• 1 1/2 cups shredded red cabbage
• 1/2 cup thinly sliced radish
• 6 cups canola oil
• 1 large egg, lightly beaten
• 1 cup (about 4 1/4 oz.) masa flour
• 1 1/2 teaspoons table salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 medium-size ripe avocados, cut into 8 wedges
• 8 (6-in.) yellow corn tortillas, warmed
• 3 ounces Cotija cheese, crumbled (about 3/4 cup)
• 16 pickled jalapeno pepper slices

1. Preheat grill to high (450u0b0F to 550u0b0F). Whisk together lime juice, extra-virgin olive oil, honey, kosher salt, coriander, and cumin.
2. Toss together shrimp and 1/4 cup of the lime juice mixture. Toss together cabbage, radish slices, and remaining 1/4 cup lime juice mixture. Let both mixtures stand 10 minutes.
3. Place shrimp on oiled grates, and grill, covered, just until shrimp turn pink, 2 to 3 minutes per side. Set aside, and cover with aluminum foil to keep warm.
4. Pour oil into a Dutch oven, and heat to 350u0b0F. Place egg in a shallow dish. Stir together masa flour, table salt, black pepper, and paprika in another shallow dish. Dip avocado wedges in egg; dredge in masa mixture. Working in batches, fry avocado wedges in hot oil, turning occasionally, until golden brown and crisp, 3 to 4 minutes.
5. Place about 2 shrimp, 3 tablespoons of the cabbage mixture, and 2 fried avocado wedges in each warm tortilla. Sprinkle evenly with cheese, and top each with 2 jalapeno slices. Serve immediately.

lime juice, extravirgin olive oil, honey, kosher salt, ground coriander, ground cumin, shrimp, shredded red cabbage, radish, canola oil, egg, flour, salt, black pepper, paprika, avocados, corn tortillas, cotija cheese, pepper

Taken from www.myrecipes.com/recipe/socal-shrimp-tacos (may not work)