1. For the poblano pepper: Place top oven rack close to broiler. Turn broiler to high.
2. Wash and dry poblano pepper.
3. Place poblano directly on oven rack. Cook for 5 minutes, until blistered and slightly charred. After 5 minutes turn and repeat on each side. Broil for a total of 15 minutes.
4. When poblano is charred on all sides, place into a bowl, cover with plastic wrap, and set aside.
5. While poblano is cooking, make the coleslaw and pineapple salsa.
6. For the coleslaw: Discard stems and finely chop cilantro. Set aside a small portion of cilantro for garnish. Zest half of lime and juice whole lime into a large serving bowl.
7. In the same bowl, combine mayonnaise, cilantro, honey, minced garlic, apple cider vinegar, salt, and pepper. Stir to combine.
8. Place 1/2 cup (per 4 servings) of dressing into airtight container and store in fridge until ready to serve.
9. Pour coleslaw mix into remaining dressing and toss well to coat. Cover and store in fridge to allow flavors to blend while you make the pineapple salsa.
10. For the pineapple salsa: Drain pineapple and roughly chop. Place into serving bowl along with any remaining juice.
11. Finely dice red onion and mince cilantro. Remove membranes and seeds from jalapeño and finely dice. Zest and juice lime.
12. Place onions, jalapeño, cilantro, lime juice and zest, garlic, and salt into bowl with pineapple.
13. Give a quick stir, taste and adjust salt, if needed. Cover and store in fridge until ready to serve.
14. For the tacos: Once poblano pepper is cool enough to handle, peel. The skin should slip off easily. Discard stem and seeds and finely chop pepper.
15. Peel and devein shrimp.
16. Place shrimp in a bowl and add minced garlic, salt, pepper, cumin, paprika, oregano, hot sauce, and toss. Set aside to marinate a few minutes while you heat tortillas.
17. Heat a dry skillet over medium-high heat. Place a few corn tortillas at a time into the skillet.
18. Heat one side for 30 seconds to 1 minute, flip, and heat other side. A little charring is great and adds some flavor but don’t let them crisp.
19. Once warm and pliable, place in a tortilla warmer or on a plate under a warm, damp towel and keep by the stove to keep warm.
20. Heat oil in a skillet over medium-high heat and cook shrimp for 1-2 minutes, until shrimp are just opaque and pink. Add in chopped poblanos and stir. Remove from heat.
21. Set out coleslaw, pineapple salsa, reserved coleslaw dressing, and reserved cilantro.
22. If dressing is too thick to drizzle, you might need to add a tiny amount of water and stir.
23. Divide shrimp among tortillas and invite everyone to top with coleslaw, pineapple salsa, and a drizzle of dressing. Sprinkle with cilantro. Enjoy!