Preheat broiler or skillet. Place rinsed tomatillos and jalapeño on a baking sheet and broil (or char in a hot skillet) 5–8 minutes, turning once, until blistered and softened. Let cool slightly.

Transfer roasted tomatillos and jalapeño to a blender or food processor with quarter cup chopped white onion, 2 tablespoons lime juice, 1/4 cup cilantro, and 3/4 teaspoon kosher salt. Pulse to a coarse-smooth salsa. Add 1–2 tablespoons water if too thick. Taste and adjust salt or lime. Refrigerate until ready to serve.

Cabbage Slaw

In a medium bowl combine 2 cups shredded green cabbage and 1 cup shredded red cabbage.

In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon lime juice, 1 teaspoon honey, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth.

Pour dressing over cabbage, toss to coat thoroughly. Taste and adjust seasoning. Chill in refrigerator while preparing shrimp so flavors meld.

Crispy Shrimp

Pat shrimp dry with paper towels. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

In a shallow bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper until combined.

Pour 1/2 cup buttermilk into a second shallow bowl. Working in batches, dip each shrimp into the buttermilk, let excess drip off, then dredge in the seasoned flour-cornstarch mixture, pressing gently to adhere. Place dredged shrimp on a tray.

Heat a large skillet over medium-high heat and add enough vegetable oil to reach about 1/4 inch depth (about 1 cup for a 10-inch skillet). Heat oil to 350°F (175°C) or until a pinch of flour sizzles immediately.

Fry shrimp in batches, careful not to overcrowd, 1.5–2 minutes per side until golden brown and cooked through. Transfer to a wire rack set over a sheet tray or paper towels to drain. Sprinkle with a little extra kosher salt while hot and squeeze a bit of lime over them if desired.

Assembly & Serving

Warm tortillas: stack tortillas and wrap in a damp paper towel; microwave 30–45 seconds or warm on a dry skillet 20–30 seconds per side until pliable.

To assemble each taco: place about 2 tablespoons shredded cabbage slaw on a warm tortilla, top with 3–4 crispy shrimp (depending on size), spoon 1–2 tablespoons tomatillo salsa over the shrimp, sprinkle with 1–2 tablespoons crumbled cotija, a few cilantro leaves and pickled red onion if using.

Serve immediately with lime wedges and hot sauce on the side.