In a small jar, press sliced jalapeños down to submerge in the white vinegar. Marinate for 20 minutes before using. Toss shrimp with 2 tablespoons avocado oil, garlic, and kosher salt, and set aside.

Combine all avocado salsa ingredients together in a medium bowl, gently folding the ingredients thoroughly to coat the avocado to help it from oxidizing.

In a large cast-iron or enameled skillet over medium-high heat, drizzle avocado oil and swirl in pan to coat. Sauté shrimp in two batches to avoid crowding in the pan: 2-3 minutes on first side, until shrimp turn opaque and slightly caramelized. Turn over and sauté for 1 minute, until near opaque. Transfer the batch to a bowl and repeat with the remainder.

When second batch of shrimp is near done return the first batch, along with any accumulated juices, to pan. Add paprikas, turn pan off and stir to coat. Transfer all shrimp and garlicky-spice juices back to the bowl and set aside.

Char tortillas one at a time over medium heat on a bare burner, flipping every 5-10 seconds, until charred to your liking. Transfer finished tortillas to a damp tea towel, folded to enclose tortillas to keep warm.

Layer corn and radish slices on tortillas, followed by garlicky paprika shrimp and their juices, followed by spoonfuls of avocado salsa and pickled jalapeños. Bonus if eaten al fresco!