Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Quarter lime.

Heat 1 TBSP oil (2 TBSP for 8 servings) in a large pan (large, high-sided pan for 8) over medium heat. Add scallion whites and cook until lightly charred, 3-4 minutes.

Add garlic and cook, stirring, until fragrant, 30-60 seconds.

Reduce heat to medium low; add tomatoes and cumin. Cook, stirring occasionally, until sauce is warmed through and has thickened, 4-6 minutes. Season with salt and pepper.

While sauce cooks, evenly divide tortillas between two baking sheets. Toss tortillas on each sheet with a drizzle of oil, salt, and pepper.

Gently prick each tortilla in a few places with a fork.

Toast on top and middle racks, flipping tortillas and swapping rack positions halfway through, until lightly golden, 8-10 minutes. (For 8 servings, you’ll need to work in batches.) TIP: Watch carefully to avoid burning.

While tortillas toast, in a large bowl, combine coleslaw mix, mayonnaise, a squeeze of lime juice, salt, and pepper.

Add a drizzle of oil and shrimp to pan with hogao sauce; cover and cook over medium-low heat until shrimp are opaque and almost cooked through, 2-4 minutes.

Uncover and cook until sauce has reduced and shrimp are cooked through, 2-3 minutes more. Stir to combine; season with salt and pepper.