By David Cohen

Shrimp, kimchi and avocado, that’s all it takes for a mighty satisfying taco night. If you’re not big on kimchi, substitute a simple slaw by tossing together some shredded cabbage, carrots, lime juice, honey and cilantro … minced jalapeno or chili flakes for some heat.

Peel the raw shrimp, cut into ½-inch pieces and then toss in a bowl with some chili powder, cayenne pepper or if you’re in the mood for something a little cleaner after the holidays, just some salt and pepper.

Wrap some soft corn tortillas in aluminum foil and pop them in the toaster oven on 300 for five minutes. Once warmed through, lay them out on your plates.

Slide the shrimp into a lightly oiled sauté pan and toss often over medium heat. They don’t take more than a few minutes, once cooked through portion them out onto the waiting tortillas. To finish, pile on the kimchi or slaw, followed by the avocado and your favorite salsa.