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Crispy Shrimp Tacos

8 tacos
Course Main Course
Cuisine Mexican
Keyword seafood
Total Time 30 minutes
Servings 4
Author Cherry on My Sundae

Ingredients

Tomatillo salsa

  • 1 lb tomatillos husk removed
  • ¼ red onion peeled
  • 2 chili de arbol
  • ¼ cup cilantro
  • ½ teaspoon garlic minced
  • 1 teaspoon granulated sugar
  • salt and pepper

Shrimp tacos

  • 1 lb shrimp peeled, deveined, tail off
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • oil as needed
  • 8 corn tortillas
  • 2 cups shredded Mexican cheese

Remaining ingredients

  • 2 avocados diced
  • 2 cups shredded cabbage
  • 2 tomatoes diced
  • ¼ cup cilantro chopped
  • 1 cup cotija

Instructions

  • Preheat oven to 400 degrees F.
  • Remove the husk from the tomatillos and the skin from the red onion. Place on a baking sheet and roast for 15 minutes or until softened and lightly charred.
  • Place the chili de arbol in hot water for 10 minutes or until rehydrated. Drain the water.
  • Blend together tomatillo, red onion, chili de arbol, ¼ cup cilantro, ½ teaspoon garlic, and 1 teaspoon sugar until smooth. Season with salt and pepper. Set aside.
  • Combine the seasonings for the shrimp including 1 teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Season the shrimp with enough seasoning mixture to coat. Heat 1 tablespoon oil in a saute pan over medium heat and add the shrimp. Cook the shrimp until pink and firm, about 5-6 minutes. Remove from heat and chop into small chunks.
  • Spread ¼ cup shredded Mexican cheese onto one side of the tortillas. Place the chopped shrimp on top and fold the tortilla in half.
  • Heat enough oil in a saute pan to cover the bottom over medium-high heat. Add the tortillas to the pan, working in batches. Cook until the bottom side is golden brown, about 3 minutes. Flip and cook on the other side until browned, another 2 minutes. Remove the tacos from the pan and drain excess oil on paper towels. Repeat with the remaining tacos.
  • Top the tacos with tomatillo salsa, chopped avocado, shredded cabbage, chopped tomatoes, chopped cilantro, and cotija. Serve immediately.