All Recipes Best Recipe Main Dish Recipes Taco Recipes

Ingredients

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 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

Nutrition Info

554.4 calories carbohydrate: 62.9 g cholesterol: 172.6 mg fat: 19.4 g fiber: 13.1 g protein: 31 g saturatedFat: 2.9 g servingSize: - sodium: 356.9 mg sugar: 8.5 g transFat: : - unsaturatedFat: : -

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 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.
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.
Heat oil in large saucepan to 350 degrees F (175 degrees C).
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.
Top with cabbage salsa and a slice of avocado.

4 servings

This is one of my favorites, fried shrimp tacos that go along with its own unique salsa!