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Chef Justine simmers wild Gulf shrimp in her lush diablo or “devil” sauce so that the shrimp soak up its rich flavors. She makes the sauce with tomatoes, oregano, and dried New Mexican chiles, which are sweet with just enough heat to keep things interesting.
- ¼ pound Napa cabbage
- Fresh cilantro
- Quick pickle brine (rice vinegar – maple syrup)
- 1 poblano chile
- 1 lime
- 10 ounces wild Gulf shrimp
- Diablo sauce (tomatoes – New Mexican chiles – fresh garlic – coriander – dried oregano – olive oil – salt)
- 6 Mi Rancho 100% corn tortillas
- 1½ ounces queso fresco
- 1 ounce roasted pumpkin seeds
- Make the quick-pickled cabbage:
- Remove any core from the cabbage; cut the cabbage into thin strips.
- Finely chop half the cilantro, reserving the rest for garnish.
In a bowl, combine the cabbage, chopped cilantro, and quick pickle brine. Season with salt and pepper, toss to coat, and let stand while you prepare the rest of the meal.
2. Cook the poblanos
- Remove the stem, ribs, and seeds from the poblano; cut the poblano lengthwise into thin strips.
- Cut the lime in half; juice half and cut the other half into wedges.
In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the poblano, season with salt, and cook, stirring occasionally, until softened and lightly charred, 3 to 4 minutes. Transfer to a plate.
3. Cook the shrimp
- Rinse the shrimp and pat dry with a paper towel.
To the same pan, add 1 teaspoon oil if needed, and increase the heat to medium-high. Add the shrimp, season with salt and pepper, and cook for about 1 minute. Stir in the diablo sauce, reduce the heat to low, and cook, stirring once or twice, until the shrimp is cooked through, 2 to 3 minutes. Remove from the heat. Stir in the lime juice and season to taste with salt and pepper.
4. Warm the tortillas