Fried Shrimp Tacos - cooking recipe

Ingredients

Salsa:
4 Roma (plum) tomatoes, chopped
5 dried chile de arbol peppers
1 cup water
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
1 tablespoon dried oregano
1 clove garlic, minced, or more to taste
salt and ground black pepper to taste
1/2 head cabbage, shredded
Tacos:
1 tablespoon vegetable oil
1/2 white onion, diced
2 cloves garlic, minced
2 Roma (plum) tomatoes, diced
1 pound raw shrimp - peeled, deveined, and halved lengthwise
1 tablespoon crushed dried oregano
1/2 cup shredded cabbage
1 jalapeno pepper, seeded and minced
salt and ground black pepper to taste
8 (6 inch) corn tortillas
1 cup vegetable oil for deep frying, or as needed
1 avocado - peeled, seeded, and sliced

Preparation

Place 4 chopped roma tomatoes and arbol chiles in a saucepan. Add water; bring to a boil. Reduce heat to medium; simmer for 1 minute. Remove from heat; cool to room temperature.
Transfer cooled tomatoes and chiles to a blender or food processor. Add 1/2 of the cooking water, 1/2 chopped onion, cilantro, 1 tablespoon oregano, 1 clove minced garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in 1/2 of the shredded cabbage. Cover and refrigerate until serving.
Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 chopped onion; cook and stir until beginning to soften, 3 to 5 minutes. Stir in 2 cloves minced garlic and 2 diced tomatoes; cook 1 more minute. Add shrimp and 1 tablespoon oregano; cook and stir for 1 minute. Add 1/2 cup shredded cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir until shrimp turns opaque, about 3 minutes. Remove skillet from heat.
Heat oil in large saucepan to 350 degrees F (175 degrees C).
Place 3 tablespoons of the shrimp mixture in the center of each tortilla. Fold in half. Place filled tortillas in hot oil, working in batches if needed. Fry until golden brown, about 3 minutes. Turn carefully with tongs. Brown the other side, about 3 minutes more. Transfer cooked tacos to a paper-towel-lined plate to drain.
Top with cabbage salsa and a slice of avocado.