Shrimp Tacos

Story:
We love fish tacos.  Ben especially loves shrimp tacos.  We make them like our fish tacos (corn tortillas, maybe some cabbage, etc) but Ben has learned a few ideas to make them even yummier!

One benefit of Ben's work (as a physical therapist) is he works with all kinds of people.  All kinds of people in all kinds of professions.  He recently worked with a professional chef.  With how much Ben likes food, they had a lot to talk about.  Ben told him how much he likes fish tacos, so this man gave Ben a few fun tips/recipes.

Guac-Sauce
Ingredients:
1 ripe avocado
1 small can salsa verde
1 dallop sour cream

Directions:
Mash the avocado and stir in the salsa verde and sour cream.  Just spoon over the fish/shrimp on your taco.

Pickled Red Onions
Ingredients:
1 red onion, chopped
2 t oil
2 ounces rice vinegar (that's what Ben wrote down... seriously? 2 oz?  I dunno... maybe a "splash")
1 T sugar
pinch of salt

Directions:
Heat the oil in a pan.  Add the chopped onion and cook in oil for 1 1/2 - 2 minutes.  Add the "splash" of rice vinegar and the sugar and the salt.  Simmer for 7-8 minutes.

Shrimp Tacos
Ben prepares the shrimp.  I don't know how.
But lightly pan-toast up a corn tortilla, place a few shrimp onto it, then some thinly-sliced cabbage, some guac sauce, and some pickled red onions... voila!  The best-ever shrimp tacos!
OH! And the LIME!  One of Ben's all-time favorite accent flavors... lime wedges.  Feel free to squeeze some yummy limes over the top.  Mmmm.

NOTES:
I especially love the red onions.  They add a nice crunch.  The chef said you can keep them in the fridge for a week or so and use them on lots of dishes.  One day, I didn't have any fish done up, but I put some shredded cabbage on a plate with the guac-sauce and the red onions over it and ate it like a salad.  Even that was good (and simple!)