Name: Nayarit Breaded Shrimp Tacos
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings, 12 tacos
Cuisine: Mexican
Ingredients: 1 pound large Pacific shrimp, peeled, deveined, and tails removed; 1 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 1 teaspoon dried Mexican oregano, crushed between your fingers; 1 lime, juiced; 3/4 cup all-purpose flour; 2 large eggs; 1 tablespoon whole milk; 1 1/2 cups fine plain bread crumbs or pan molido; 1/2 teaspoon garlic powder; 2 cups neutral oil, such as avocado oil or canola oil, for frying; 12 hand-pressed corn tortillas, warmed; 2 cups finely shredded green cabbage; 1/3 cup Mexican crema; 2 tablespoons mayonnaise; 1 canned chile chipotle en adobo, finely minced; 1 teaspoon adobo sauce from the can; 1 tablespoon fresh lime juice, for the crema; 4 ripe Roma tomatoes; 6 dried chile de arbol, stemmed; 1 garlic clove, unpeeled; 1/4 small white onion; 1/2 teaspoon kosher salt, for the salsa; 2 tablespoons water, as needed for the salsa; 1/4 cup chopped fresh cilantro; Lime wedges, for serving; Salsa Huichol or another Nayarit-style bottled chile sauce, for the table, optional

Question 1

Can I use frozen shrimp for Nayarit breaded shrimp tacos?

Accepted Answer

Yes, use fully thawed frozen large Pacific shrimp for Nayarit breaded shrimp tacos. Pat the peeled and deveined shrimp completely dry before seasoning with kosher salt, black pepper, Mexican oregano, and lime juice. Dry shrimp holds breading better and fries crisp instead of steaming under the coating.

Question 2

How do I keep the breading from falling off fried shrimp?

Accepted Answer

Keep breading on fried shrimp by patting off excess lime seasoning, dredging in flour, dipping in egg and milk, then pressing firmly into fine bread crumbs or pan molido. Rest the breaded shrimp on a tray for 5 minutes before frying so the coating hydrates and grips the shrimp.

Question 3

How long do I fry breaded shrimp for tacos?

Accepted Answer

Fry breaded shrimp at 350F for about 90 seconds per side. The coating should be deep golden and crisp, and the shrimp should reach 145F internally. Work in small batches because crowded oil drops in temperature, making the breading greasy before the shrimp cooks through.

Question 4

What can I use instead of pan molido for breaded shrimp tacos?

Accepted Answer

Use fine plain bread crumbs instead of pan molido for Nayarit breaded shrimp tacos. Panko works when necessary, but its larger flakes create a lighter, sharper crunch that reads less traditional than the fine, even coating used for this Pacific coast-style shrimp taco.

Question 5

What can I use if I do not have a comal or molcajete?

Accepted Answer

Use a dry heavy skillet instead of a comal to roast the Roma tomatoes, chile de arbol, garlic, onion, and corn tortillas. Use a blender instead of a volcanic stone molcajete for the salsa, adding only enough water to move the blades so the salsa stays rough and concentrated.

Question 6

What parts of Nayarit breaded shrimp tacos can I make ahead?

Accepted Answer

Make chile de arbol salsa up to 3 days ahead, chipotle crema 1 day ahead, and shredded green cabbage 1 day ahead in cold water. Drain and dry the cabbage before serving. Bread the shrimp only 5 to 10 minutes before frying so the coating stays dry and crisp.

Culinary Explorer

Nayarit Breaded Shrimp Tacos

Ingredients

large Pacific shrimp

kosher salt

freshly ground black pepper

Where cooking meets culture.

Ingredient	Quantity
large Pacific shrimppeeled, deveined, and tails removed	1 pound
kosher salt	1 teaspoon, divided
freshly ground black pepper	1/2 teaspoon