Roasted Tomatillo Shrimp Tacos with Honey-Lime Slaw

The tomatillo sauce:
Preheat the broiler. Line a large baking sheet with foil and place the tomatillos on it, along with jalapeno pepper and garlic cloves. Place the baking sheet under the broiler and cook until the tomatillos begin to blacken and start releasing some of their juices. Remove the baking sheet from the oven and let cool until the tomatillos are cool enough to handle. Place the tomatillos into the bowl of a food processor or blender. Squeeze the roasted garlic into the processor.

Heat 2 teaspoons olive oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until the onion is browned, about 10 minutes. Add the onions to the tomatillo mixture. Pulse a couple of times to combine. 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. Remember that the heat will begin to intensify when the mixture is simmered. The sauce should be a puree, but with some chunks of tomatillos.

Wipe out the skillet, turn the heat to medium-high, and add remaining 2 teaspoons olive oil. Drip a small amount of the tomatillo mixture into the pan. If it sizzles loudly, the pan is ready. Add the rest of the mixture and, stirring constantly, cook until the mixture thicken and darkens. 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. Set aside.

The slaw:
Place the cabbage in a medium bowl and add cilantro. In a small bowl, whisk together lime juice, honey, and a pinch of salt. Toss the cabbage mixture withe the dressing.

The tortillas:
Wrap corn tortillas in a heavy kitchen towel and place in a steamer set over boiling water. Cover with a lid and let boil for 1 minute. Remove the pot from the heat and, leaving the lid on, let the tortillas rest for 15 minutes.

The shrimp:
In a medium bowl, combine canola oil, ground coriander, chili powder, ground cumin, and kosher salt. Toss the shrimp in the marinade. Heat a large grill pan or skillet over medium-high heat. Add the shrimp and cook until just cooked through, 1 to 2 minutes per side. Do not overcook or the shrimp will become rubbery.

Assembling the tacos:
Place two tortillas on each plate. 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). Serve.