Weeknight shrimp tacos with jalapeno cilantro slaw, weekday guac and spicy garlic mayo

Thaw a pound and a half of frozen shrimp in a salad spinner under cold running water, about five minutes; drain well.

Shred a quarter head of cored cabbage on a mandolin, or with a knife.

Julienne the carrot with a julienne peeler, skinny end to fat end, having peeled it with the same tool.

Stem the jalapeno, cut the sides off in planks avoiding the pithy ribs, cut into rough julienne and halve.

Tear off a third of a bunch of cilantro and give it a quick rustic chop; combine the vegetables in a bowl.

Season the slaw with a strong pinch of salt, honey and the juice of a whole lime; toss with tongs, taste and balance salt, sour and sweet, adding a little more honey.

For the weekday guac, put two ripe avocados in a bowl with a strong pinch of salt, about a tablespoon of lime juice, a pressed garlic clove, a little onion powder and chili flake; mash with a fork and taste.

For the spicy garlic mayo, stir about half a cup of mayo with Sriracha, about two teaspoons of lime juice and a pressed garlic clove.

Drain the thawed shrimp in the salad spinner.

Heat the flour tortillas in the pan and keep them in a tortilla warmer.

Toss the shrimp in a bowl with olive oil, salt, paprika, chili powder, cumin, onion powder and garlic powder before cooking.

Over medium heat, test that one shrimp sizzles, add a little more oil, then spread the shrimp in an even layer and cook about a minute on the first side.

Toss, spread out again, flip any raw-side-up, and cook another 30 to 40 seconds; pull them as the edges turn from translucent to opaque, about two minutes in all, so they don't go rubbery.

Discard the pan juices so the tacos stay dry.

Build each taco: warm flour tortilla, a heaping tablespoon of guac spread out, eight or nine shrimp, plenty of slaw, and spicy mayo on top.