Enjoy these buttery and garlicky shrimp served on a bed of tangy slaw topped with a sharp arból chili salsa with a sprinkle of Mexican oregano.

Arból chili salsa:
Quarter the tomatoes. Peel the garlic cloves.

Heat a large dry frying pan to medium hot. Add the quartered tomatoes, garlic and árbol chilies to toast. Toast the chilies for 30 seconds on each side and then remove from the pan.

Toast the garlic for 2 more min then remove from the pan.

Continue the toast the tomatoes until they blacken.

Add all of the ingredients except the oil to your blender and blend for 1 min. In the same frying pan that you toasted the tomatoes, garlic and chiles heat the 2 tbsp of oil to high heat. Pour the blended salsa into the hot oil. Reduce the heat to a simmer, then cook the salsa for 10 min.

Vinegar cabbage slaw:
Pour 2 tbsp of apple cider vinegar into the bowl with the cabbage. Add 1 tsp of salt. Mix thoroughly so that all of the cabbage is coated with vinegar and salt.
Set aside until you are ready to serve your tacos. Stir just before serving.

Garlicky shrimp:
If your shrimp come with the shells, remove the shells and discard. Devein the shrimp by making an incision lengthwise along the back of the shrimp and gently remove the black vein with the tip of a knife.

Finely chop the garlic.
Preheat a large frying pan to medium hot. Add the chopped garlic and cook for 1 min stirring 3 times so that the garlic doesn't burn. Add the shrimp to the pan and stir to coat the shrimp with butter.

Cook the shrimp for about 6 min until just cooked through. Stir and turn the shrimp every minute. To check for doneness, cut a couple of shrimp in half. If the shrimp is a pinkish white throughout it is fully cooked. If there are still translucent spots the shrimp needs to be cooked more. Cook for 1 more min and then check for doneness again.

Assembling the tacos:
Warm the tortillas on a comal or griddle.
On each corn tortilla, layer a bed of cabbage slaw, 3 shrimps and then a dollop of salsa on each shrimp.

Enjoy!