• Rinse the cabbage and cut it into thin strips.
• Finely chop half of the cilantro.
• Remove the stem end of the poblano chile, scrape out the ribs and seeds, then cut the chile into thin strips lengthwise.
• Cut the lime in half; juice one half and cut the other into wedges.

In a bowl, combine the cabbage, chopped cilantro, quick pickle brine, and season with salt and pepper.

In a pan over medium heat, warm 1 to 2 teaspoons of oil until hot but not smoking. Add the pumpkin seeds and toast until golden brown and starting to pop, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Season with salt to taste.
If the pan is dry, add 1 tablespoon oil, then add the poblanos, season with salt, and cook until softened and lightly charred, 3 to 4 minutes. Transfer to the plate with the pumpkin seeds.

In the same pan used to cook the poblanos, increase the heat to medium-high, add the shrimp, season with salt and pepper, and cook until just pink, about 1 minute. Add the diablo sauce and stir to coat. Reduce to a simmer and cook until the shrimp is cooked through, 2 to 3 minutes longer.
Remove from the heat, stir in the lime juice and season with salt and pepper to taste.

Warm each tortilla directly over a medium-low flame on the stovetop, or in a dry pan, until just pliable, about 1 minute on each side.

Transfer the tortillas to individual plates. Top with the pickled cabbage, shrimp, poblanos, pumpkin seeds, and any remaining diablo sauce. Garnish with the queso fresco and the remaining cilantro leaves and serve with the lime wedges.