1. Place the whole peppers on a heated char-grill, broiler or open-range burner. Cook just long enough to char the pepper skins on all sides.Do not over-char the peppers while cooking or they will become to soft to clean. Place in a single layer in a full 2" stainless-steel hotel pan uncovered to cool.
2. Slice the peppers lengthwise. Open the peppers and spread them out flat. Slice around the core, remove and discard. Scrape off any excess seeds with paring knife. Turn the peppers over. Scrape the charred skin off the peppers using a paring knife. Small-dice the peppers. Place them in a stainless-steel mixing bowl.
3. Add the tomatillos, green onions, cilantro, garlic and salt to the roasted poblanos. Mix together using a rubber spatula. Transfer to a nonreactive covered storage container and refrigerate until needed.
1. Place the coleslaw, onions, cucumbers, vinegar, cilantro and salt in a stainless-steel mixing bowl. Mix together thoroughly.
2. Transfer to a covered storage container and refrigerate until needed.
Place the queso fresco in a food processor fitted with a metal blade. Pulse-chop into coarse crumbles.
1. Place 120 g. of shrimp in a stainless-steel mixing bowl. Squeeze ¼ of a lime over the top of the shrimp. Season with salt and pepper.
2. Place 1 Tbsp. of olive oil in a heated, nonstick sauté pan. Add 120 g. of shrimp. Sauté until the shrimp is translucent.
3. Using a pair of tongs, separately place 2 tortillas in a heated 177°C deep-fryer for 4-5 seconds. Place on paper toweling to drain.
4. Place the tortillas on a warmed serving plate. Spread the shrimp in the center of the taco shell. Spoon 1 Tbsp. of salsa verde on top of each taco. Place 15 g. of curtido on top of each taco.
5. Place 4 slices of jalapenos and 3-4 sprigs of cilantro on top of the each taco. Sprinkle 15 g. of queso fresco on top of each taco.