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Fried Shrimp Tacos

"This is certainly one of my favorites, fried shrimp tacos that go with its personal precise salsa!"

Ingredients :

Salsa:
4 Roma (plum) tomatoes, chopped
five dried chile de arbol peppers
1 cup water
half white onion, chopped
1 bunch fresh cilantro, chopped
1 tablespoon dried oregano
1 clove garlic, minced, or extra to flavor
salt and floor black pepper to taste
1/2 head cabbage, shredded
Tacos:
1 tablespoon vegetable oil
half of white onion, diced
2 cloves garlic, minced
2 Roma (plum) tomatoes, diced
1 pound raw shrimp - peeled, deveined, and halved lengthwise
1 tablespoon beaten dried oregano
half cup shredded cabbage
1 jalapeno pepper, seeded and minced
salt and ground black pepper to flavor
8 (6 inch) corn tortillas
1 cup vegetable oil for deep frying, or as needed
1 avocado - peeled, seeded, and sliced

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H4M

Place four chopped roma tomatoes and arbol chiles in a saucepan. Add water; carry to a boil. Reduce warmness to medium; simmer for 1 minute. Remove from warmness; cool to room temperature.
Transfer cooled tomatoes and chiles to a blender or meals processor. Add half of of the cooking water, half of chopped onion, cilantro, 1 tablespoon oregano, 1 clove minced garlic, salt, and pepper. Pulse 6 to 8 times to chop substances. Transfer mixture to a bowl; stir in half of the shredded cabbage. Cover and refrigerate till serving.
Heat 1 tablespoon oil in a skillet over medium heat. Add half chopped onion; cook dinner and stir till beginning to melt, 3 to 5 minutes. Stir in 2 cloves minced garlic and a pair of diced tomatoes; prepare dinner 1 more minute. Add shrimp and 1 tablespoon oregano; cook dinner and stir for 1 minute. Add 1/2 cup shredded cabbage, jalapeno pepper, salt, and floor black pepper. Cook and stir till shrimp turns opaque, about three minutes. Remove skillet from warmth.
Heat oil in massive saucepan to 350 ranges F (one hundred seventy five ranges C).
Place 3 tablespoons of the shrimp combination in the middle of each tortilla. Fold in half. Place stuffed tortillas in hot oil, operating in batches if needed. Fry until golden brown, about three minutes. Turn carefully with tongs. Brown the opposite side, approximately three minutes extra. Transfer cooked tacos to a paper-towel-coated plate to drain.
Top with cabbage salsa and a slice of avocado.

Notes :

We have decided the nutritional price of oil for frying based totally on a retention cost of 10% after cooking. Amount will vary relying on cooking time and temperature, ingredient density, and unique type of oil used.

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