How To Make Fried Shrimp Tacos
Just the plump filling of these fried shrimp tacos keeps you wanting more! Plus, they're topped with fresh cabbage salsa for extra crunch.
- 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.
Transfer cooled tomatoes and chiles to a blender or food processor. Add ½ of the cooking water, onion, cilantro, oregano, garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in the shredded cabbage. Cover and refrigerate until serving.
Heat oil in a skillet over medium heat. Add chopped onion; cook and stir for 3 to 5 minutes until beginning to soften. Stir in garlic and tomatoes; cook for 1 more minute.
Add shrimp and oregano; cook and stir for 1 minute. Add cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir for about 3 minutes. Remove skillet from heat.
Heat oil in a large saucepan to 350 degrees F.
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 for about 3 minutes until golden brown. Turn carefully with tongs. Brown the other side, about 3 minutes more. Transfer cooked tacos to a paper-towel-lined plate to drain.
Top with cabbage salsa and a slice of avocado. Enjoy!
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