Prep all the ingredients per the instructions above.

Make the guacamole: Mash the avocado in a bowl with a fork until it is smooth. Mix the onion, jalapeño, lime juice, cilantro, and cumin into the bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.

Make Cilantro Lime Slaw: In a bowl, combine the shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and fresh cilantro. Adjust the honey and vinegar to taste. Set aside to marinate while you prepare the shrimp.

Marinate Shrimp: In a bowl, season the shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss to coat evenly and let it marinate for about 15 minutes.

Cook Shrimp: Heat a large pan or skillet over medium-high heat. Sauté the marinated shrimp for about 2 minutes on each side or until they curl and turn opaque. Cooking time may vary based on shrimp size and heat level.

Mix together the ranch and sriracha.

Assemble Tacos: Warm the corn tortillas. Place shrimp on each tortilla, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.

Serve: Plate the tacos. Serve with chips, guacamole, and sweet tea,

For dessert, it is recommended to make it after dinner: Melt the butter in a heavy skillet over medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.

Peel the bananas and slice them. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Remove the pan from the heat, then stir in the rum. Carefully return the pan to the heat. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without rum.

Spoon bananas over a couple of scoops of vanilla ice cream and enjoy immediately.