Preheat oven to 400 degrees F.
Remove the husk from the tomatillos and the skin from the red onion. Place on a baking sheet and roast for 15 minutes or until softened and lightly charred.
Place the chili de arbol in hot water for 10 minutes or until rehydrated. Drain the water.
Blend together tomatillo, red onion, chili de arbol, ¼ cup cilantro, ½ teaspoon garlic, and 1 teaspoon sugar until smooth. Season with salt and pepper. Set aside.
Combine the seasonings for the shrimp including 1 teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Season the shrimp with enough seasoning mixture to coat. Heat 1 tablespoon oil in a saute pan over medium heat and add the shrimp. Cook the shrimp until pink and firm, about 5-6 minutes. Remove from heat and chop into small chunks.
Spread ¼ cup shredded Mexican cheese onto one side of the tortillas. Place the chopped shrimp on top and fold the tortilla in half.
Heat enough oil in a saute pan to cover the bottom over medium-high heat. Add the tortillas to the pan, working in batches. Cook until the bottom side is golden brown, about 3 minutes. Flip and cook on the other side until browned, another 2 minutes. Remove the tacos from the pan and drain excess oil on paper towels. Repeat with the remaining tacos.
Top the tacos with tomatillo salsa, chopped avocado, shredded cabbage, chopped tomatoes, chopped cilantro, and cotija. Serve immediately.