Shrimp Tacos

I have been meaning to make these shrimp tacos for quite some while, they are an homage to the famous Mariscos Jalisco food truck in L.A. There is no “recipe” so after researching I adapted tacomaven’s blog recipe. I added the close pin to fry them and worked really nice, that is something I had been wanting to try from Guerrilla Tacos. Thus, you can always use a toothpick if you don’t have wooden close pins. I also paired it with a nice Portuguese Vinho Verde. Vinho Verdes can be found almost everywhere and there is a wide range for them. I chose one that was on the drier side, yet still very fresh and crisp. Hope you get to make this – they are really something else!




Shrimp Tacos

Serves 10 tacos


½ lb of fresh shrimp, peeled, deveined and chopped in big chunks
2 Yukon or Gold Potatoes, peeled and cubed
1 medium yellow onion, chopped
2 jalapenos, chopped
1 tomato, chopped
½ cup of olive oil
Salt to taste
10 Yoli White Corn 6”
10 wood close pins soaked overnight or for at least 2 hours
Vegetable Oil for frying

• 3 red tomatoes
• 1 jalapeno
• 1 serrano
• 1 garlic clove
• ¼ onion
• Salt to taste

• 6 tomatillos, husked and cleaned
• 1 serrano
• 1 garlic clove
• ¼ onion
• Bunch cilantro
• 1 tsp honey
• Salt to taste

• Cabbage, thinly sliced
• Cilantro
• Limes
• Sliced Avocados


Start by making your salsas

Quarter your tomatoes, roughly chop your serrano, jalapeno, onion, garlic and pulse in a blender. For this recipe I went pretty smooth and then salted. Set in a jar.

Put your ingredients in your blender and blend until smooth, then salt to taste. Set in a jar.

In a pot, bring water to boil and add a teaspoon of salt. Add the cubed potatoes and cook for 15 -20 minutes. You want to be able to smash them with a fork. Drain and set aside in a plate. Lightly smash them with a fork.

In a sauté pan heat your olive oil and add your onions, jalapeños and tomatoes. Reduce your heat to medium low and caramelize for about 10 – 15 minutes. Mix in the shrimp and salt. As soon as your shrimp turns pink (about 2 minutes), remove from the heat. Add your potatoes and mix in. Let it cool down for 15 minutes.

Heat up a flat cast iron or a heavy pan. Add a bit of butter to every tortilla and heat up one by one so your tortillas are buttered through. Set aside.

In a fryer or deep pot, heat up your vegetable oil. While its heating up you can assemble your tacos. Put a tablespoon of your shrimp mixture and close in half. Seal by putting your close pin on the top. If you want – you can set your tacos in the freezer that helps keeping things in when you fry. I didn’t this time…The trick is to make sure you "smooch" together with the potatoes - it really helps to keep everything in.

Once your fryer is ready place 2 tacos at a time and fry for about 1 -2 minutes or until you feel with your tongs that is ready – golden and crunchy. Place on a plate with paper towels and drain any excess oil. In between batches use a spoon mesh or equivalent to remove any parts of your filling that may have come out to avoid burning on your next tacos. Add your next 2 and so on.


Remove the close pin and add a spoonful of red or green salsa, then top with cabbage, avocado, squeeze lime juice and sprinkle some cilantro leaves. Enjoy!