Fried Shrimp Tacos

Name: Fried Shrimp Tacos
Total time: 64
Yield: 4
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

Recipe by jimwolverine from allrecipes.com

Dinner 1 Hr. 4 Mins.

Ingredients

4 servings

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4 Roma (plum) tomatoes, chopped
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5 dried chile de arbol peppers
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1 cup water
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½ white onion, chopped
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1 bunch fresh cilantro, chopped
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1 tablespoon dried oregano
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1 clove garlic, minced, or more to taste
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salt and ground black pepper to taste
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½ head cabbage, shredded
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1 tablespoon vegetable oil
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½ white onion, diced

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

Instructions

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.