Recipes Main Dishes Taco Recipes Fried Shrimp Tacos 4.9 (8) 7 Reviews 5 Photos This is one of my favorites, fried shrimp tacos that go along with its own unique salsa! Submitted by jimwolverine Updated on May 2, 2021 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 15 mins Cook Time: 19 mins Additional Time: 30 mins Total Time: 1 hr 4 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 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. 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. I Made It Print Nutrition Facts (per serving) 554 Calories 19g Fat 63g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 554 % Daily Value * Total Fat 19g 25% Saturated Fat 3g 15% Cholesterol 173mg 58% Sodium 357mg 16% Total Carbohydrate 63g 23% Dietary Fiber 13g 47% Total Sugars 9g Protein 31g 62% Vitamin C 91mg 101% Calcium 255mg 20% Iron 6mg 33% Potassium 1108mg 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.