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An overhead view of a white rectangular platter filled with a lineup of shrimp tacos dorados and surrounded by limes, salsa, and a glass of beer.

Shrimp Tacos Dorados

Course: Appetizer or Entree
Cuisine: Mexican / TexMex
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 358kcal
Author: Kris Longwell
Shrimp Tacos Dorados are truly an explosion of Mexican flavor. Quickly fried until just crispy with a savory yummy shrimp filling. And the filling is not fishy tasting at all! The roasted tomato salsa really brings it all together!
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Equipment

  • 1 Large skillet

Ingredients

  • Vegetable oil for frying
  • 12 corn tortillas
  • 1 lb extra-large shrimp shelled and deveined
  • 1 jalapeno seeded and chopped
  • 1 tablespoon cilantro chopped, plus extra for topping
  • 1 tablespoon onion chopped
  • 1 teaspoon Kosher salt
  • 1 cup Monterey Jack cheese shredded, or cheddar, or Mexican blend
  • iceberg lettuce shredded, for topping
  • roasted tomato salsa for topping
  • Cotija cheese crumbled, for topping

Instructions

  • Preheat the oven to 200°F.
  • Add enough oil to a large skillet that it comes to about ¼ to ½-inch in depth. Heat over medium-high heat to 350°F.
  • Working one at a time, quickly drag a tortilla through the oil and immediately place it on a plate that is lined with paper towels. Repeat with remaining tortillas Cover with a kitchen towel.
  • Meanwhile, place the shrimp into your food processor. Pulse 4 to 6 times until roughly chopped. Or, use a knife to roughly chop the shrimp.
  • Transfer the shrimp to a medium bowl and add the chopped jalapeno, onion, cilantro (1 tablespoon each), and 1 teaspoon salt. Stir with a large wooden spoon until fully mixed.
  • Working one taco at a time, spoon 1 heaping tablespoon of the shrimp mixture on one side of the tortilla, leaving about ¼-inch around the edges. Fold over the tortilla and press the edges together. They won't completely seal, but that's okay. Repeat with remaining tortillas and filling.
  • Working in batches, carefully place the folded tacos in the hot oil. Fry for about 2 to 3 minutes on one side and then carefully flip them over and cook another couple of minutes until golden. Drain on paper towels. Place on a baking sheet lined with a baking rack and keep warm in a low-temp oven.
  • Place the cooked tacos on a platter and add a layer on top (down the middle of the tacos) of shredded lettuce, roasted tomato salsa, cilantro, and crumbled Cotija cheese. Serve at once with more salsa on the side.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Rotisserie chicken or cooked taco meat are delicious substitutes. Our tinga chicken is amazing, too. 
The shrimp filling can be prepped up to 24 hours in advance, except, don't stir in the cilantro until just ready to fill the tacos. 
These are best served fresh, but still pretty yummy heated up the next day in the microwave, although you'll lose the crispiness.  Don't worry, you won't have any leftovers. 

Nutrition

Calories: 358kcal | Carbohydrates: 36g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1428mg | Potassium: 309mg | Fiber: 5g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 4mg | Calcium: 337mg | Iron: 1mg