What innovative method did Raul Ortega use to make shrimp tacos affordable? What key ingredients are blended to create the shrimp filling for the tacos? Why is it important to warm the tortillas before filling them? How does the preparation time for this dish compare to the occasion it’s suitable for?
Shrimp is payday food for many, but Raul Ortega figured out how to make the shrimp taco affordable by using fewer shrimp while optimizing flavor. At Mariscos Jalisco, Ortega’s food truck in the Boyle Heights area of Los Angeles, the tacos de camarón, or shrimp tacos, are the main attraction.
Ortega stuffs a perfectly seasoned shrimp filling into tortillas and fries the tacos to golden crispness before finishing them with tomato salsa and avocado. His recipe is a closely guarded secret, but for the recipe in our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we got some help replicating it from recipe developer Paola Briseño-González.
To get that same delicious melding of flavors and textures, the shrimp are chopped in a food processor, then cooked with a flour-thickened tomato-onion purée to make the filling. Though the recipe specifies shrimp of a certain size, just about any will work. It’s easy enough for a weeknight, but special enough for a Cinco de Mayo celebration.
Don’t try to bypass the step of warming the tortillas before filling them. Straight from the package, the tortillas likely will be brittle and will crack when folded. After warming the tortillas, be sure to keep them wrapped in a towel so they remain pliable until you’re ready to fill the tacos.
Start to finish: 1¼ hours
Servings: Makes 8 tacos
Ingredients:
For the salsa roja:
- 1 pound ripe plum tomatoes, cored, halved and seeded
- ¼ large white onion, chopped (about ½ cup)
- 2 medium garlic cloves, smashed and peeled
- 1 tablespoon dried Mexican oregano
- Kosher salt and ground black pepper
- 1 cup finely chopped green cabbage
- 1 cup lightly packed fresh cilantro, chopped
For the tacos and serving:
- 8 ounces ripe plum tomatoes, cored, halved and seeded
- ¾ large white onion, chopped (about 1 heaping cup)
- 2 medium garlic cloves, smashed and peeled
- 1 teaspoon dried Mexican oregano
- Kosher salt and ground black pepper
- 8 ounces large (26/30 per pound) shrimp (see headnote), peeled (tails removed) and deveined
- 3 tablespoons plus 1 cup grapeseed or other neutral oil, divided
- 3 tablespoons all-purpose flour
- Eight 6-inch corn tortillas
- 1 ripe avocado, halved, pitted, peeled and sliced
- Lime wedges, to serve
Directions:
To make the salsa, in a food processor, combine the tomatoes, onion, garlic, oregano, and 1 teaspoon salt. Process until smooth, 1 to 2 minutes. Transfer to a medium bowl; reserve the food processor bowl and blade. Stir the cabbage and cilantro into the purée, then taste and season with salt and pepper. Cover and set aside until ready to serve.
To make the tacos, in the food processor, combine the tomatoes, onion, garlic, oregano, 1 teaspoon salt, and ¼ teaspoon pepper. Pulse to a coarse purée, about 10 pulses. Transfer to a small bowl. To the food processor, add the shrimp and pulse until finely chopped, about 4 pulses.
In a 10-inch skillet over medium heat, heat the 3 tablespoons of oil until shimmering. Add the tomato-onion purée and cook, stirring occasionally, until most of the moisture has evaporated, 7 to 9 minutes. Add the flour and cook, stirring, until well incorporated, about 1 minute. Add the shrimp and cook, stirring constantly, until the shrimp turn pink and the mixture has thickened, about 1 minute. Set aside off heat.
Heat a 12-inch skillet over medium until water flicked onto the surface immediately sizzles and evaporates. Add 2 tortillas in a single layer (it’s fine if they overlap slightly) and heat, flipping them once, until warm, about 30 seconds per side. Transfer to a kitchen towel and wrap loosely to keep warm and pliable. Repeat with the remaining tortillas, stacking and wrapping them in the towel. Add the remaining 1 cup oil to the skillet; keep warm over low while you fill the tortillas.
Lay 4 of the tortillas on a work surface and divide half of the shrimp mixture evenly among them, placing the filling on one side of the tortilla. Fold the unfilled sides over and press lightly; leave the edges open (do not seal them). Fill the remaining tortillas with the remaining shrimp mixture in the same way.
Return the oil to medium heat and heat until shimmering (about 350°F). Carefully add 4 of the tacos and cook until golden brown and crisp on the bottoms, about 3 minutes. Using a thin metal spatula, flip each taco and cook until golden brown on the second sides, about 3 minutes, then transfer to a paper towel-lined plate. Fry the remaining tacos in the same way, adjusting the heat as needed.
Transfer the tacos to a serving platter and spoon on some of the salsa. Top with the avocado slices and serve with the remaining salsa and lime wedges on the side.
Celebrate Cinco de Mayo with Crisp-Fried Shrimp Tacos
Cinco de Mayo, a vibrant celebration rooted in Mexican heritage, has become a beloved festivity in many parts of the world. It commemorates the Mexican Army’s unexpected victory over French forces at the Battle of Puebla in 1862. Over the years, it has evolved into a celebration of Mexican culture, featuring lively parties, colorful decorations, and, of course, a feast of delicious food and drinks. One dish that stands out during this festive occasion is the crisp-fried shrimp taco—an irresistible combination of flavors and textures that will make your celebration unforgettable.
The Allure of Shrimp Tacos
Shrimp tacos are a delightful seafood twist on the traditional taco. They boast the perfect crunch, a zap of zest, and the ability to hold their own against the bold flavors of spices and salsas. The popularity of shrimp tacos stems from their versatility; they can be dressed up for gourmet occasions or served as a casual street food favorite. Whether you’re hosting a large gathering or enjoying a cozy meal with family, shrimp tacos bring a lively spirit to your table.
Ingredients You’ll Need
To prepare your own crisp-fried shrimp tacos, you’ll want to gather the following ingredients:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- Vegetable oil (for frying)
For the Tacos:
- Corn or flour tortillas
- Shredded cabbage or lettuce
- Diced tomatoes
- Fresh cilantro
- Lime wedges
- Your favorite salsa or hot sauce
- Optional: Avocado or guacamole for creaminess
Preparing the Shrimp
Marinate the Shrimp: Start by seasoning the shrimp with salt, pepper, and a bit of cayenne pepper. For extra flavor, you can add a splash of lime juice and let them marinate for about 15 minutes.
Set Up a Breading Station: Prepare three bowls—one with flour mixed with paprika, garlic powder, salt, and pepper; another with beaten eggs; and the last with cornmeal.
- Bread the Shrimp: Dip each shrimp first in the flour mixture, then in the egg, and finally coat it generously with cornmeal. This three-step breading process ensures a crispy outer layer once fried.
Frying the Shrimp
Heat the Oil: In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C). It’s important to have enough oil to submerge the shrimp partially for frying.
- Fry Until Golden: Carefully drop a handful of shrimp into the hot oil. Fry for about 3-4 minutes, or until they are golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy shrimp. Once done, remove them with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Assembling the Tacos
Warm the Tortillas: While the shrimp cool for a moment, warm the tortillas in a skillet or microwave. This makes them pliable and enhances their flavor.
- Layer Your Ingredients: Start with a spoonful of shredded cabbage or lettuce on each tortilla, followed by a few crispy shrimp. Add diced tomatoes for freshness and garnish with chopped cilantro. To finish it off, squeeze lime juice over the top, drizzle with salsa, and add avocado or guacamole if desired.
Pairing and Serving Suggestions
To truly celebrate Cinco de Mayo, consider serving your shrimp tacos with sides that complement their flavors. Here are a few ideas:
Mexican Street Corn (Elote): This classic dish features grilled corn on the cob slathered in mayonnaise, cotija cheese, chili powder, and lime juice—a decadent and popular side perfect for Taco Night.
Black Bean Salad: A refreshing black bean salad tossed with diced peppers, onions, and a tangy vinaigrette offers a nutritious complement to your meal.
- Margaritas or Agua Fresca: No Cinco de Mayo celebration is complete without a festive drink. Classic margaritas made with fresh lime juice or fruity agua fresca can enhance your dining experience.
Final Thoughts
Crisp-fried shrimp tacos not only sparkle with flavor but also embody the essence of a Cinco de Mayo celebration. They’re flavorful, simple to prepare, and can be customized to suit your preferences. Whether you’re celebrating with family, friends, or enjoying a quiet evening at home, these tacos will add joy and flair to your festivities. Happy Cinco de Mayo! Enjoy every crunchy, zesty bite of your delicious shrimp tacos and embrace the spirit of celebration.
Celebrate Cinco de Mayo with delicious shrimp tacos that combine crispy textures and vibrant flavors. Start by marinating shrimp in lime juice, garlic, and spices for a zesty kick. Coat them in a mixture of seasoned flour and cornmeal before frying to golden perfection.
For the tacos, warm up corn tortillas and fill them with the crispy shrimp. Top with a fresh slaw made from cabbage, cilantro, and a splash of lime for crunch and brightness. Drizzle with a creamy sauce—perhaps a blend of sour cream and chipotle for a smoky flavor.
Serve with sliced avocado and lime wedges on the side for an extra layer of freshness. Enjoy this festive dish with your favorite drink to make the celebration complete!