Shrimp Tacos with Crispy Garlic and Salsa Mexicana - Rick Bayless

Ingredients

• 2 to 3 fresh serrano chiles, stemmed, seeded, and cut into long slices
• 2 tablespoons butter
• 3 garlic cloves, peeled and finely chopped
• 1/2 teaspoons fresh black pepper
• 2/3 cup chicken broth
• 1 pound medium shrimp, peeled and deveined
• Salt
• A little vegetable oil
• 12 fresh corn tortillas
• 4 ounces (about 1 cup) shredded x Mexican melting cheese (like Chihuahua, quesadilla, or asadero) or Monterey Jack
• 1 small garlic clove, peeled
• Fresh hot green chiles to taste I like 1 serranos or 1 small jalapeño), stemmed and halved
• 1 medium-large (about 1/2 pound total round, red, ripe tomatoes
• 1/4 cup (loosely packed) roughly chopped cilantro
• 1 small green onion, roots and wilted outer leaves removed, chopped into small pieces
• 2 teaspoons fresh lime juice (or vinegar)