Ingredients
4 Roma tomatoes, chopped
5 dried chile de arbol peppers
1 cup water
½ white onion, chopped
1 tbsp dried oregano
1 clove garlic, minced, or more to taste
salt and ground black pepper, to taste
½ cabbage head, shredded
1 tbsp vegetable oil
½ white onion, diced
2 cloves garlic, minced
2 Roma tomatoes, diced
1 lb shrimp, raw, peeled, deveined, and halved lengthwise
1 tbsp dried oregano, crushed
½ cup cabbage, shredded
1 jalapeno pepper, seeded and minced
salt and ground black pepper, to taste
8 corn tortillas, (6-inch)
1 cup vegetable oil, for deep frying, or as needed
1 avocado, peeled, seeded, and sliced
Preparation
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 ½ of the cooking water, onion, cilantro, oregano, garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in the shredded cabbage. Cover and refrigerate until serving.
Heat oil in a skillet over medium heat. Add chopped onion; cook and stir for 3 to 5 minutes until beginning to soften. Stir in garlic and tomatoes; cook for 1 more minute.
Add shrimp and oregano; cook and stir for 1 minute. Add cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir for about 3 minutes. Remove skillet from heat.
Heat oil in a large saucepan to 350 degrees F.
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 for about 3 minutes until golden brown. 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. Enjoy!
