Name: Fried Shrimp Tacos Recipe
Prep time: 15 min
Cook time: 19 min
Total time: 1 h 4 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 4 Roma tomatoes; 5 dried chile de arbol peppers; 1 cup water; ½ white onion; 1 tbsp dried oregano; 1 clove garlic; salt and ground black pepper; ½ cabbage head; 1 tbsp vegetable oil; ½ white onion; 2 cloves garlic; 2 Roma tomatoes; 1 lb shrimp; 1 tbsp dried oregano; ½ cup cabbage; 1 jalapeno pepper; salt and ground black pepper; 8 corn tortillas; 1 cup vegetable oil; 1 avocado

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.

Prep: 15 mins

Refrigerate: 30 mins

Cook: 19 mins

Total: 1 hr 4 mins

Serves:

Ingredients

For Salsa:

4 Roma tomatoes, chopped
5 dried chile de arbol peppers
1 cup water
½ white onion, chopped
1 tbsp dried oregano
1 clove garlic, minced, or more to taste
salt and ground black pepper, to taste
½ cabbage head, shredded

For Tacos:

1 tbsp vegetable oil
½ white onion, diced
2 cloves garlic, minced
2 Roma tomatoes, diced
1 lb shrimp, raw, peeled, deveined, and halved lengthwise
1 tbsp dried oregano, crushed
½ cup cabbage, shredded
1 jalapeno pepper, seeded and minced
salt and ground black pepper, to taste
8 corn tortillas, (6-inch)
1 cup vegetable oil, for deep frying, or as needed
1 avocado, peeled, seeded, and sliced

Instructions

Salsa:

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.

Tacos:

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!