{"id":125573,"date":"2025-04-28T13:21:57","date_gmt":"2025-04-28T13:21:57","guid":{"rendered":"https:\/\/teknomers.com\/en\/enjoy-cinco-de-mayo-with-crunchy-fried-shrimp-tacos\/"},"modified":"2025-04-28T13:21:57","modified_gmt":"2025-04-28T13:21:57","slug":"enjoy-cinco-de-mayo-with-crunchy-fried-shrimp-tacos","status":"publish","type":"post","link":"https:\/\/teknomers.com\/en\/enjoy-cinco-de-mayo-with-crunchy-fried-shrimp-tacos\/","title":{"rendered":"Enjoy Cinco de Mayo with Crunchy Fried Shrimp Tacos!"},"content":{"rendered":"

What innovative method did Raul Ortega use to make shrimp tacos affordable?<\/strong> What key ingredients are blended to create the shrimp filling for the tacos?<\/strong> Why is it important to warm the tortillas before filling them?<\/strong> How does the preparation time for this dish compare to the occasion it’s suitable for?<\/strong> <\/p>\n

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\u2019s food truck in the Boyle Heights area of Los Angeles, the tacos de camar\u00f3n, or shrimp tacos, are the main attraction. <\/p>\n

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 \u201cMilk Street 365: The All-Purpose Cookbook for Every Day of the Year,\u201d we got some help replicating it from recipe developer Paola Brise\u00f1o-Gonz\u00e1lez.<\/p>\n

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 pur\u00e9e to make the filling. Though the recipe specifies shrimp of a certain size, just about any will work. It\u2019s easy enough for a weeknight, but special enough for a Cinco de Mayo celebration.<\/p>\n

Don\u2019t 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\u2019re ready to fill the tacos.<\/p>\n

Start to finish: 1\u00bc hours
\nServings: Makes 8 tacos <\/p>\n

Ingredients:<\/h3>\n

For the salsa roja:<\/strong><\/p>\n

    \n
  • 1 pound ripe plum tomatoes, cored, halved and seeded<\/li>\n
  • \u00bc large white onion, chopped (about \u00bd cup)<\/li>\n
  • 2 medium garlic cloves, smashed and peeled<\/li>\n
  • 1 tablespoon dried Mexican oregano<\/li>\n
  • Kosher salt and ground black pepper<\/li>\n
  • 1 cup finely chopped green cabbage<\/li>\n
  • 1 cup lightly packed fresh cilantro, chopped<\/li>\n<\/ul>\n

    For the tacos and serving:<\/strong><\/p>\n

      \n
    • 8 ounces ripe plum tomatoes, cored, halved and seeded<\/li>\n
    • \u00be large white onion, chopped (about 1 heaping cup)<\/li>\n
    • 2 medium garlic cloves, smashed and peeled<\/li>\n
    • 1 teaspoon dried Mexican oregano<\/li>\n
    • Kosher salt and ground black pepper<\/li>\n
    • 8 ounces large (26\/30 per pound) shrimp (see headnote), peeled (tails removed) and deveined<\/li>\n
    • 3 tablespoons plus 1 cup grapeseed or other neutral oil, divided<\/li>\n
    • 3 tablespoons all-purpose flour<\/li>\n
    • Eight 6-inch corn tortillas<\/li>\n
    • 1 ripe avocado, halved, pitted, peeled and sliced<\/li>\n
    • Lime wedges, to serve<\/li>\n<\/ul>\n

      Directions:<\/h3>\n

      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 pur\u00e9e, then taste and season with salt and pepper. Cover and set aside until ready to serve.<\/p>\n

      To make the tacos, in the food processor, combine the tomatoes, onion, garlic, oregano, 1 teaspoon salt, and \u00bc teaspoon pepper. Pulse to a coarse pur\u00e9e, about 10 pulses. Transfer to a small bowl. To the food processor, add the shrimp and pulse until finely chopped, about 4 pulses.<\/p>\n

      In a 10-inch skillet over medium heat, heat the 3 tablespoons of oil until shimmering. Add the tomato-onion pur\u00e9e 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.<\/p>\n

      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\u2019s 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.<\/p>\n

      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.<\/p>\n

      Return the oil to medium heat and heat until shimmering (about 350\u00b0F). 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.<\/p>\n

      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.<\/p>\n

      Celebrate Cinco de Mayo with Crisp-Fried Shrimp Tacos<\/h3>\n

      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\u2019s 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\u2014an irresistible combination of flavors and textures that will make your celebration unforgettable.<\/p>\n

      The Allure of Shrimp Tacos<\/h4>\n

      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.<\/p>\n

      Ingredients You’ll Need<\/h4>\n

      To prepare your own crisp-fried shrimp tacos, you\u2019ll want to gather the following ingredients:<\/p>\n

      For the Shrimp:<\/strong><\/p>\n