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1.
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First, prepare slaw.
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Finely mince pickled jalapenos until they are almost completely crushed.
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Place in a medium mixing bowl with the mayo and add the juice from the jalapeno jar and salt and pepper to taste.
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Whisk together, adding water if needed to make a dressing with a vinaigrette-like consistency.
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Fold in shredded cabbage and toss to coat cabbage with dressing.
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Set aside.
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2.
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Next, bread shrimp.
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Whisk together milk and yogurt in a shallow bowl, adding more yogurt if necessary to make the milk the consistency of buttermilk (so that it just coats shrimp).
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Place the panko in a second shallow bowl.
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Dip the shrimp first into the milk mixture and then into the panko, pressing to coat shrimp in the crumbs.
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Set breaded shrimp aside on a clean plate.
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3.
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Roughly dice avocado and toss with juice of 1/2 lime and a sprinkling of salt on the cutting board.
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4.
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Fry shrimp.
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Heat about 1/2 inch of canola oil in a cast iron skillet or another heavy pan over medium-high heat.
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Oil is ready when a small pinch of flour sizzles and immediately dissipates when added.
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Fry shrimp for a total of 2 minutes, turning once.
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Drain shrimp on paper towels.
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5.
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Warm tortillas by wrapping them in a clean kitchen towel and heating in the microwave for 20-30 seconds on high.
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Plate tacos by dividing shrimp and avocado among the tortillas and topping each with slaw and a drizzle of additional dressing.
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Enjoy!
