Just when you thought tacos couldn't get more exciting, here comes crispy shrimp tacos! Inspired by Mariscos Jalisco in Los Angeles, these crispy tortillas are loaded with tender spiced shrimp, shredded Mexican cheese, tomatillo salsa, creamy avocado, and fresh tomato for a sensational bite!
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Watch how to make this
What makes this dish special
Earlier this year, my friends and I visited a seafood taco truck in Los Angeles. This truck, Mariscos Jalisco, is especially famous for its fried crispy shrimp tacos smothered in homemade salsa. I never had a taco like this before and they were absolutely amazing. Inspired by my visit, I decided to make my own version at home.
Are these shrimp tacos exactly the same as Mariscos Jaliscos? No, because I chose the healthier option of pan-frying the tacos instead of deep-frying them. But I promise you, they are also incredibly delicious, just as tasty as these crispy mojo chicken tacos!
Ingredients
- Tomatillos: Small, green fruits enclosed in a papery husk, commonly used in Mexican cuisine. They have a tangy, slightly citrusy flavor that builds the base for the salsa.
- Chili de arbol: A small, potent Mexican chili pepper that adds a fiery heat.
- Shrimp: The seafood is the main protein for the tacos. Use peeled, deveined shrimp, and make sure to fully defrost the shrimp if using frozen.
- Spices: Chili powder adds heat, paprika offers a mild peppery flavor, cumin provides earthiness, coriander adds a slight citrus note, garlic powder gives a savory depth, and salt and pepper enhance overall flavor.
- Shredded Mexican cheese: A blend of cheeses commonly used in Mexican dishes, typically including cheddar, Monterey Jack, Asadero, and Queso Quesadilla cheeses.
- Cotija: A hard, crumbly Mexican cheese made from cow's milk, known for its salty and tangy flavor.
Substitutions and variations
- Spicy: This recipe makes a medium-level spice for the tomatillo salsa. Adjust the heat by adding or reducing the number of chili de arbols.
- Protein: You can swap out the shrimp for scallions, lobster, or firm fish such as cod or halibut. You can also use a different protein such as chicken, beef, or pork. Adjust the cooking time as necessary.
- Gluten-free: This recipe is naturally gluten-free!
- Corn tortillas: Do not substitute corn tortillas for flour tortillas. Flour tortillas will not get as crispy as corn tortillas.
- Dairy-free: Use your favorite dairy-free shredded cheese blend.
Step-by-step instructions
Step 1: Make tomatillo salsa
Usually, shrimp tacos have fried battered shrimp wrapped in a corn tortilla. This crispy shrimp taco is different in that the entire taco is pan-fried. The actual taco is very easy to prepare; it's the toppings that take more work. If you want to save time, make the tomatillo salsa the day before.
To make the salsa, start by roasting the tomatillos and red onion. You want the vegetables to be slightly charred and softened. While they're cooking in the oven, rehydrate the chili de arbol in hot water. Two chilis delivered just enough heat for me but you can always add more if you're feeling brave.
Drain the water from the chilis and puree all of the ingredients for the salsa together in a food processor until smooth. The salsa will be a little tart but this will help cut the heaviness of the tacos.
Prepare the remaining toppings including the chopped tomatoes, avocado, cilantro, shredded cabbage, and crumbled cotija.
Step 2: Cook shrimp
Now let's make the shrimp. Season the seafood with chili powder, paprika, cumin, coriander, garlic powder, salt, and pepper. Heat oil in a large saute pan and add the shrimp, laying them in one even layer. Make sure not to overcrowd the pan and give the shrimp plenty of space.
Continue to cook until the shrimp are firm and pink, about 5-6 minutes. Then, remove them from heat and chop the shrimp into small chunks.
Step 3: Assemble tacos
Now that all the components are ready, let's make the tacos. Sprinkle cheese on the bottom half of each tortilla. Then, arrange the shrimp directly on top of the cheese.
Fold the tortillas in half and cook them in a pan with oil until crispy on both sides. We're not deep frying the tacos but there should be enough oil to cover the entire bottom of the pan.
Cook the remaining tacos, adding more oil as needed. Once the crispy shrimp tacos are golden brown on both sides, drain them on paper towels to remove the excess oil.
Top the tacos with tomatillo salsa, avocado, tomatoes, cabbage, cilantro, and cotija. Give them a squeeze of lime and take one giant bite.
I wasn't quite sure how good these tacos would be but let me tell you, they were beyond words. So far I have tried these tacos with fish, shrimp, and chicken, and all of them have been successful. Delicious!
Make-ahead and storage tips
- Make-ahead: The tomatillo salsa can be prepared up to 3 days in advance. The shrimp can also be seasoned and cooked up to 2 days in advance. Assemble the tacos up to 1 hour before cooking.
- Store: Although these tacos are best enjoyed fresh, if you have leftovers you can store them in an airtight container in the fridge for up to 2 days. Reheat the tacos in the oven at 350 degrees until warm.
Frequently asked questions
Yes, you can use pre-cooked shrimp. However, since the shrimp is already cooked, you'll need to add the seasoning and quickly sauté the shrimp to warm them up and coat them with the spices. Be careful not to overcook them, as they can become rubbery.
Yes, you can bake them instead. Preheat the oven to 425 degrees F and brush the tortillas generously with oil. Bake the assembled tacos for about 8-10 minutes, flipping them halfway through. If the tacos don't stay closed, you can place a baking sheet directly on top of them while they are cooking.
I love to enjoy this dish with a side of Mexican corn fritters or Mexican smashed potatoes. They also pair well with other traditional Mexican sides such as black beans or Mexican rice.
More taco recipes
Looking for more taco ideas? Try these:
Recipe
Crispy Shrimp Tacos
Ingredients
Tomatillo salsa
- 1 pound tomatillos husk removed
- ¼ medium red onion peeled
- 2 chili de arbol
- ¼ cup cilantro
- ½ teaspoon minced garlic
- 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 chopped cilantro
- 1 cup crumbled 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.
- Puree together tomatillo, red onion, chili de arbol, cilantro, garlic, and sugar in a food processor. Season with salt and pepper. Set aside.
- Combine the seasonings for the shrimp including chili powder, paprika, cumin, coriander, garlic powder, salt, and black pepper. Season the shrimp with enough seasoning mixture to coat. Heat 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.
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