I got back late last night from my annual trek down to Baltimore for Beth and Don’s (in)famous Memorial Day BBQ. It was, as always, great fun. And I served up some damn fine brisket, if I do say so myself.

But three days of hauling coolers, rubbing meat, and tending the coals will wear a girl–and her manicure–out.

I helped cook and serve everything from sweetbreads and pork belly to elk and musk ox. (I managed to stagger my grill shifts so as to steer clear of the whole raccoon.) Needless to say, meat is not so appealing to me at the moment. Luckily, a swing through my local sustainable seafood shop and the dregs in my refrigerator combined forces for a quick and lovely pescatarian meal.

Shrimp Tacos with Kale & Avocado Slaw

• 1/2 bunch Lacinato kale, shredded
• 4 scallions, minced
• 1 lime, juiced (plus another for your margarita)
• 1/2 avocado, diced
• 1 tablespoon vegetable oil
• 1/2 tablespoon butter
• 1/2 small onion, thinly sliced
• 1/2 pound shrimp, peeled
• 1 pinch sugar
• 1/4 cup salsa
• 3 corn tortillas
• salt and pepper

Toss the kale and scallions with the lime juice and a pinch of salt in a medium bowl. After a few minutes, mix in the avocado and 1/2 tablespoon of oil. Stir occasionally so that everything comes together while you continue on with you dinner preparations. Bring a small skillet up to medium-high heat and a cast iron skillet up to medium heat. Add the remaining 1/2 tablespoon oil and the butter to the small skillet. Toss the shrimp with salt, pepper and sugar in a small bowl. Make a margarita. Add the onion to the small skillet and cook, stirring frequently, until nicely browned. Scoot the onions to the side and add the shrimp. Cook for a couple of minutes, and then flip. Add the salsa and continue to cook, stirring occasionally, until the liquid is reduced. Heat the tortillas in the cast iron skillet, about a minute per side. Assemble your tortillas, topping them with the shrimp, onions and a nice pile of slaw.