Escuinapa-Style Shrimp Tacos - Rick Bayless

Ingredients

• 1 pound medium shell-on shrimp (about 21 to 25 pieces)
• 8 garlic cloves, peeled (divided use)
• 2 tablespoons tomato paste
• Salt and pepper
• 1 15-ounce can diced tomatoes, undrained (I like the flavor of the fire-roasted ones)
• About 1 tablespoon Mexican oregano , stems removed, pulverized between your palms
• 1/2 cup vinegar (apple cider is common in Mexico)
• 2 cups cored, thinly sliced cabbage or napa cabbage
• 1 medium carrot, grated or julienned, peeled if you want (about ¾ cup)
• 1/2 medium red onion, thinly sliced (about ¾ cup)
• Oil to a depth of about ½ inch for frying
• 12 corn tortillas (the thinner the better—look for ones that make great chips)
• A few tablespoons of chopped cilantro for garnish