To make the sauce, place chile peppers and garlic cloves in a dry skillet over medium heat. Roast for about 10 minutes, turning regularly, until both are brown in spots. Remove from heat and let cool a few minutes. Peel the garlic cloves, if not already peeled, and remove stems from the chile peppers. If you want to reduce the heat of the sauce, cut open 1 or more of the peppers and scrape out and discard the seeds. Combine peppers, garlic, cilantro, parsley, olive oil, and salt in a blender or food processor, and blend until mostly smooth.

To make the slaw, combine cabbage, cilantro, lime juice, and salt in a medium bowl and toss well.

To cook the shrimp, warm olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook, flipping once, just until they’re pink and cooked through. Transfer shrimp to a bowl and toss with a generous amount of the adobo sauce.

Assemble tacos with slaw, shrimp, sliced avocado or guacamole, extra sauce, and other toppings as desired. Dig in!