Crispy Shrimp Tacos with Roasted Tomatillo Salsa

Wanna fry some up together?

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Makes 12 Tacos

INGREDIENTS

For the Tacos

• 1 ½ pounds cleaned shrimp (25/30’s)

• 1 egg white

• 1 small serrano, sliced

• ½ cup packed cilantro leaves and stems

• Salt to taste

• 12, 8 inch corn tortillas

• Neutral oil for frying

For the Salsa

• 4 tomatillos, havled

• ½ white onion, cut into 1 inch pieces

• 1 small serrano, halved

• 3 cloves garlic

• 1 tablespoons neutral oil

• ½ cup packed cilantro leaves and stems

• Juice from 1 lime

• generous pinch flakey salt

• ½ cup water (give or take)

INSTRUCTIONS

Prepare your filling

In the bowl of a food processor, combine the shrimp, egg white, Serrano pepper, cilantro and a generous pinch of salt. Pulse for about 15-20 seconds, just until the shrimp are broken down, the aromatics are minced, and you have a homogenous mixture. Don’t overdue it here—I like a bit of texture to the shrimp!

Place the shrimp filling into a bowl, cover with plastic wrap and allow it to sit in the fridge while you prepare the salsa.

Make your salsa

Set your oven to broil and line a sheet pan with foil. Toss the tomatillos, onion, Serrano and garlic in the neutral oil to coat and place them on the sheet pan. Broil on high for 4-5 minutes, You want some good browning all over the veggies and the tomatillos should almost completely turn to mush.

Allow them to cool completely before transferring them to a molcajete and adding in the cilantro, lime, and salt. crush until you have a coarse salsa, then check for consistency and seasoning and adjust with more salt or water as needed. Alternatively you can do this in the food processor or blender, just careful not to over-blend the salsa.

Assemble the tacos

Warm the corn tortillas until they are pliable (I like to warm them in a pan with just a touch of oil), then scoop a few tablespoons onto one half of the tortilla, smearing the mixture eavenly across the half. Fold the tortilla over and press firmly to create a half moon taco. Repeat with all the tortillas until all the filling is used up. Keep the finished tacos on a sheet tray and covered with a kitchen towel while you work so they don’t dry up.

Fry the tacos

Fill a large shallow frying pan with straight sides with about an inch of neutral oil and place it over medium heat. Bring this to about 350*F, then fry, working in batches of about 3-4 tacos at a time. I always test the oil by dipping a corner of a taco in to the oil to see if it’s hot enough. If you dip the corner in and small, even bubbles start to form all around it after 3-5 seconds, you’re good to fry!

Fry for about 3 minutes per side, or until golden brown and even all over, then remove onto a wire rack or paper towel lined plate. Season with salt and fry the remaining tacos!

Serve the tacos hot alongside the tomatillo salsa and plenty of lime wedges!