Best Fried Shrimp Tacos with Salsa Roja

177milkstreet.com

carlareed

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 at 177milkstreet.com

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