Chop the onion, tomatoes, jalapeño, and cilantro.

Mix well with the salt and lime juice, then add the cabbage. Refrigerate while you prepare the other ingredients.

Clean the guajillo chiles, then toast them in a skillet with 3 tablespoons of oil along with the arbol chiles and garlic cloves for 5 minutes. Let cool.

Meanwhile, clean the shrimp and butterfly them. Add the marinade ingredients: oregano, ground black pepper, garlic, shrimp bouillon powder, and the juice of 2 limes. Let marinate while you prepare the spicy sauce.

Blend all the sauce ingredients in a blender with the lime juice, 5 tablespoons of mayonnaise, and a little water.

Sauté the shrimp in a skillet with 3 tablespoons of oil over medium heat for 5 minutes.

Once cooked, assemble the tacos: add the shrimp, then the cabbage slaw, and top with the spicy sauce. Enjoy.