Tomatillo Shrimp Verde Tacos

Wash and dry produce.Remove husks from tomatillos and rinse under warm water, gently scrubbing with your fingers (it’s OK if they feel sticky—that’s normal!). Pat dry with paper towels, then dice into ¼-inch pieces.

Open package of chicken* and drain off any excess liquid.Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with half the Fajita Spice Blend (you’ll use the rest in the next step), salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.Transfer to a plate.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomatillos in a single layer. Cook, undisturbed, 2 minutes.Stir in 1 cup water and increase heat to high; cook, stirring occasionally, until mixture has reduced and slightly thickened, 6-10 minutes more.Add chicken, remaining Fajita Spice Blend, and a pinch of sugar to pan; cook, stirring, until thoroughly combined and chicken is warmed through, about 1 minute.Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper if desired.

While tomatillos cook, halve, peel, and thinly slice shallot. Roughly chop cilantro. Quarter lime.

In a small microwave-safe bowl, combine shallot, vinegar, 1 tsp sugar, and ¼ tsp salt (2 tsp sugar and ½ tsp salt for 4 servings). Cover tightly with plastic wrap and microwave until shallot is softened, 30-60 seconds. Stir, then refrigerate until ready to serve.In a medium bowl, toss together cabbage, cilantro, a squeeze of lime juice, and salt. Set aside until ready to serve, tossing occasionally.

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.

Divide tortillas between plates and fill with chicken mixture and slaw; top with sour cream, pickled shallot (draining first), and cotija. Serve with remaining lime wedges on the side.Serve with remaining lime wedges on the side.