• Set a large (10-inch) skillet over medium heat and lay in the garlic and the chilies.
• Roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. When the chiles and garlic have cooled, Slip the skins off the garlic, roughly chop everything (no need to remove the chile seeds) and scoop it into a blender or food processor.
• Next, add cilantro, parsley, olive oil and salt.
• Process it all, stopping to scrape down the sides if necessary, until it’s nearly smooth and looks a little like pesto. Lastly, scoop out 1/3 cup of the green sauce, combine it with two tablespoons of water and set it aside. Cover the remaining sauce and keep in the refrigerator for another use. Can stay for 3 weeks, just top of with some extra olive oil if needed.
• Take the shrimp or poultry you’ve chosen, then dry with paper towels and season with a generous sprinkling of salt.
• In a very large (12-inch), heavy skillet set over medium-high, heat the red palm oil. When you see the first whisp of smoke, lay in the shrimp.
• As the protein sears, nestle in the onion, (cut into ¼-inch slices) turning it as it browns. About 2 to 3 minutes for shrimp, about 5 minutes for meats and poultry, turn it over, brown the other side, then remove the protein to a plate. Leave the onions in the pan a little longer, stirring regularly for several minutes, until they’re richly browned for good caramelization.
• While the onion is cooking, stir in the reserved Green Chile sauce. If the mixture looks like it needs to be saucier, add a little more water, then taste everything and season it with salt if it needs some.
• After scooping the mixture into a warm serving bowl,
• Build your lettuce taco. Spoon the shrimp mixture into the lettuces.
• Top with ¼ cup crumbled, dry goat cheese and a big handful of cilantro leaves. Accompany this dish with some Jicama pico de gallo, sliced avocado, lime and some black beans.

Adapted from Rick Bayless skillet tacos