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1
The tomatillo sauce: Preheat the broiler.
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2
Line a large baking sheet with foil and place the tomatillos on it, along with jalapeno pepper and garlic cloves.
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Place the baking sheet under the broiler and cook until the tomatillos begin to blacken and start releasing some of their juices.
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4
Remove the baking sheet from the oven and let cool until the tomatillos are cool enough to handle.
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5
Place the tomatillos into the bowl of a food processor or blender.
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6
Squeeze the roasted garlic into the processor.
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7
Heat 2 teaspoons olive oil in a large skillet over medium heat.
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Add onion and cook, stirring frequently, until the onion is browned, about 10 minutes.
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9
Add the onions to the tomatillo mixture.
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Pulse a couple of times to combine.
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11
Cut the jalapeno pepper into pieces and add a little bit at a time, pulsing and tasting after each addition, until the heat is at the desired level.
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12
Remember that the heat will begin to intensify when the mixture is simmered.
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13
The sauce should be a puree, but with some chunks of tomatillos.
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Wipe out the skillet, turn the heat to medium-high, and add remaining 2 teaspoons olive oil.
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15
Drip a small amount of the tomatillo mixture into the pan.
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If it sizzles loudly, the pan is ready.
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Add the rest of the mixture and, stirring constantly, cook until the mixture thicken and darkens.
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18
Stir in chicken broth, bring to a boil, then reduce heat to medium and let the mixture simmer vigorously until it coats the back of a spoon, about 10 minutes.
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Set aside.
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20
The slaw: Place the cabbage in a medium bowl and add cilantro.
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21
In a small bowl, whisk together lime juice, honey, and a pinch of salt.
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Toss the cabbage mixture withe the dressing.
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23
The tortillas: Wrap corn tortillas in a heavy kitchen towel and place in a steamer set over boiling water.
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Cover with a lid and let boil for 1 minute.
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25
Remove the pot from the heat and, leaving the lid on, let the tortillas rest for 15 minutes.
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26
The shrimp: In a medium bowl, combine canola oil, ground coriander, chili powder, ground cumin, and kosher salt.
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Toss the shrimp in the marinade.
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Heat a large grill pan or skillet over medium-high heat.
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Add the shrimp and cook until just cooked through, 1 to 2 minutes per side.
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Do not overcook or the shrimp will become rubbery.
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31
Assembling the tacos: Place two tortillas on each plate.
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32
Spoon about 1/4 cup slaw on each tortilla, and top each with 3 shrimp, a generous dollop of tomatillo sauce, and 1 to 2 tablespoons cojita cheese (you could substitute feta cheese).
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33
Serve.
