Name: Fried Shrimp Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Roma (plum) tomatoes, chopped - 4; Dried chile de arbol peppers - 5; Water - 1 cup; White onion, chopped - ½; Fresh cilantro, chopped - 1 bunch; Dried oregano - 1 tablespoon; Garlic, minced, or more to taste - 1 clove; Salt and ground black pepper to taste - 1 clove; Cabbage, shredded - ½ head; Vegetable oil - 1 tablespoon; White onion, diced - ½; Garlic, minced - 2 cloves; Roma (plum) tomatoes, diced - 2; Raw shrimp - peeled, deveined, and halved lengthwise - 1 pound; Crushed dried oregano - 1 tablespoon; Shredded cabbage - ½ cup; Jalapeno pepper, seeded and minced - 1; Salt and ground black pepper to taste - 1; Corn tortillas - 8 (6 inch); Vegetable oil for deep frying, or as needed - 1 cup; Avocado - peeled, seeded, and sliced - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fried Shrimp Tacos

1. Roma (plum) tomatoes, chopped - 4

2. Dried chile de arbol peppers - 5

3. Water - 1 cup

4. White onion, chopped - ½

5. Fresh cilantro, chopped - 1 bunch

6. Dried oregano - 1 tablespoon

7. Garlic, minced, or more to taste - 1 clove

8. Salt and ground black pepper to taste - 1 clove

9. Cabbage, shredded - ½ head

10. Vegetable oil - 1 tablespoon

11. White onion, diced - ½

12. Garlic, minced - 2 cloves

13. Roma (plum) tomatoes, diced - 2

14. Raw shrimp - peeled, deveined, and halved lengthwise - 1 pound

15. Crushed dried oregano - 1 tablespoon

16. Shredded cabbage - ½ cup

17. Jalapeno pepper, seeded and minced - 1

18. Salt and ground black pepper to taste - 1

19. Corn tortillas - 8 (6 inch)

20. Vegetable oil for deep frying, or as needed - 1 cup

21. Avocado - peeled, seeded, and sliced - 1

How to cook deliciously - Fried Shrimp Tacos

1. Stage

Place 4 chopped roma tomatoes and arbol chiles in a saucepan. Add water; bring to a boil. Reduce heat to medium; simmer for 1 minute. Remove from heat; cool to room temperature.

2. Stage

Transfer cooled tomatoes and chiles to a blender or food processor. Add 1/2 of the cooking water, 1/2 chopped onion, cilantro, 1 tablespoon oregano, 1 clove minced garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in 1/2 of the shredded cabbage. Cover and refrigerate until serving.

3. Stage

Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 chopped onion; cook and stir until beginning to soften, 3 to 5 minutes. Stir in 2 cloves minced garlic and 2 diced tomatoes; cook 1 more minute. Add shrimp and 1 tablespoon oregano; cook and stir for 1 minute. Add 1/2 cup shredded cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir until shrimp turns opaque, about 3 minutes. Remove skillet from heat.

4. Stage

Heat oil in large saucepan to 350 degrees F (175 degrees C).

5. Stage

Place 3 tablespoons of the shrimp mixture in the center of each tortilla. Fold in half. Place filled tortillas in hot oil, working in batches if needed. Fry until golden brown, about 3 minutes. Turn carefully with tongs. Brown the other side, about 3 minutes more. Transfer cooked tacos to a paper-towel-lined plate to drain.

6. Stage

Top with cabbage salsa and a slice of avocado.