This is one of my favorites, fried shrimp tacos that go along with its own unique salsa!
Ingredients
Salsa
- 4 Roma (plum) tomatoes, chopped
- 5 dried chile de arbol peppers
- 1 cup water
- ½ white onion, chopped
- 1 bunch fresh cilantro, chopped
- 1 tablespoon dried oregano
- 1 clove garlic, minced, or more to taste
- salt and ground black pepper to taste
- ½ head cabbage, shredded
Tacos
- 1 tablespoon vegetable oil
- ½ white onion, diced
- 2 cloves garlic, minced
- 2 Roma (plum) tomatoes, diced
- 1 pound raw shrimp – peeled, deveined, and halved lengthwise
- 1 tablespoon crushed dried oregano
- ½ cup shredded cabbage
- 1 jalapeno pepper, seeded and minced
- salt and ground black pepper to taste
- 8 (6 inch) corn tortillas
- 1 cup vegetable oil for deep frying, or as needed
- 1 avocado – peeled, seeded, and sliced
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Heat oil in large saucepan to 350 degrees F (175 degrees C).
Step 5
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.
Step 6
Top with cabbage salsa and a slice of avocado.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 554 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat3g | 15% |
Cholesterol173mg | 58% |
Sodium357mg | 16% |
Total Carbohydrate63g | 23% |
Dietary Fiber13g | 47% |
Total Sugars9g | |
Protein31g | |
Vitamin C91mg | 453% |
Calcium255mg | 20% |
Iron6mg | 33% |
Potassium1108mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this