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Milk Street Bowtie Fried Shrimp Tacos with Salsa Roja

Fried Shrimp Tacos with Salsa Roja

Makes 8 Tacos

1¼ hours

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At Mariscos Jalisco, Raul Ortega’s food truck in the Boyle Heights area of Los Angeles, the tacos de camarón, or shrimp tacos, are the main attraction, and for good reason. Ortega stuffs a perfectly seasoned shrimp filling into tortillas and fries the tacos to golden brown crispness before finishing them with tomato salsa and avocado. His recipe is a closely guarded secret, but in her version of those tacos, food writer and recipe developer Paola Briseño-González attempts to replicate that delicious melding of flavors and textures. The shrimp are chopped in a food processor to make the filling, so though the recipe specifies shrimp of a certain size, just about any size will work.

Makes 8

Tacos

Tip

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.

1¼ hours

1 pound ripe plum tomatoes, cored, halved and seeded
1/4 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
8 ounces ripe plum tomatoes, cored, halved and seeded
3/4 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
3 tablespoons plus 1 cup grapeseed or other neutral oil, divided
8 ounces large (26/30 per pound) shrimp (see headnote), peeled (tails removed) and deveined
3 tablespoons all-purpose flour
8 6-inch corn tortillas
1 ripe avocado, halved, pitted, peeled and sliced
Lime wedges, to serve
Ingredients
  • 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

  • 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

  • 3

    tablespoons plus 1 cup grapeseed or other neutral oil, divided

  • 8

    ounces large (26/30 per pound) shrimp (see headnote), peeled (tails removed) and deveined

  • 3

    tablespoons all-purpose flour

  • 8

    6-inch corn tortillas

  • 1

    ripe avocado, halved, pitted, peeled and sliced

  • Lime wedges, to serve

Directions

Fried Shrimp Tacos with Salsa Roja

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Reviews
Tyler K.
September 15, 2022
Awesome
Came out perfect