Easy Shrimp Tacos: Sautéing With Sudha 
Not only is this extremely quick and easy but it's tangy and delicious and satisfying and something I'd probably eat multiple times a day for many... many... days. LOL
Easy Shrimp Tacos
Prep/Cook Time: 20 Minutes
Serving Size: 1
What You'll Need:
•small frozen peeled, deveined, tail off shrimp
•pre-shredded tri-color coleslaw
•1/2 red onion (chopped)
•cotija cheese (crumbled)
•small flour tortilla
How To - Shrimp:
➊ Thaw your shrimp and dry off. For about 15-18 small pieces, throw into a bowl with about 1/4 cup of plain yogurt and a little over half your seasoning packet (see photo for preferred seasoning packet). Mix together and set aside for about 10 minutes while you cut and prepare your toppings. If the mixture is dry, add a little more yogurt and seasoning
➋ Heat up a skillet and lightly coat with oil. Wait until the oil is warm-hot. Place shrimp on skillet on medium heat. Do not overcrowd. Each piece should have its own spot. Let the shrimp cook for about 3-5 minutes on each side on low-medium heat until it's fully cooked. Because of the yogurt, it will be a little liquid-y at first - this will dry up as it cooks.
How To - Coleslaw:
➊ Grab a blender and put in about 1/2 cup of plain yogurt, a small bunch of cilantro, about 1 1/2 tbsp of garlic powder, a slight squeeze of lemon, and salt. Blend together. Add more of any ingredient according to taste
➋ Pour the sauce over the coleslaw blend and mix
How To - Guacamole:
➊ Mush up 1 avocado and mix together lemon juice, chopped red onion, cilantro, salt, and garlic powder. Measure according to taste.
How To - Build:
➊ Heat up tortillas on a pan
➋ Spread a thin layer of guacamole
➌ Add shrimp
➍ Top with coleslaw, chopped red onion, and crumbled cotija cheese. Add a squeeze of lime or lemon if preferred.
Enjoy your incoming food coma!