Add a thin layer of oil to a skillet and heat over medium.

Add the garlic cloves, tomatillos, white onion and jalapeños. Cover and cook, stirring occasionally for 5-7 minutes, until the tomatillos soften and turn a pale green/ yellowish color (light blistering is okay).

Transfer everything to a blender and let it cool. Once cooled, add the avocado, cilantro, lime juice, salt and water. Blend until smooth, adding more water and salt as needed to reach your preferred consistency and flavor. Refrigerate while you prep the tacos.

In a bowl, add the shrimp, a drizzle of oil, cajun seasoning and kosher salt. (measure with your heart)

Heat 1 tbsp of oil over medium heat. Add the onion and jalapeno and saute for 2 minutes.

Add the tomato and cook for 1 minute, season with a pinch of salt.

Add the garlic and cook until fragrant (about 30 seconds to 1 minute).

Add the shrimp and cook for 2 minutes.

Add the butter and let it melt. Stir in the cilantro and a tiny squeeze of lime juice.

Cook for another 1-2 minutes, or until the shrimp is pink, opaque and just cooked through.

Heat a skillet over medium heat with a thin layer of oil.

Add a flour tortilla. Sprinkle Oaxaca cheese to one side, spreading some toward the edges so it can crisp.

Add some of the shrimp mixture, then sprinkle more cheese on top.

Fold the tortilla in half. Cook until the bottom is golden and crispy.

Flip and let the other side get golden and crispy too.

Remove and repeat with remaining tortillas.

Serve with the avocado-tomatillo salsa. ENJOY!