Shrimp diablo tacos with bell peppers, jalapeños, and queso fresco

Soy-Free, Pescatarian, Protein Plus

2 Servings, 820 Calories/Serving

15 Minutes

Devilishly named for its crimson hue, this tomato- and chile-based sauce isn’t always spicy. We make our diablo with mild New Mexican chiles so it struts on the cool side of the inferno.

Ingredients

In your bag:
Wild Gulf shrimp
Cooked pinto beans
Diablo sauce (water - onions - bell pepper - diced tomatoes - extra virgin olive oil - tomato paste - garlic - dried New Mexican chiles - arrowroot powder - kosher salt - coriander - dried Mexican oregano - black pepper)
Organic fresh cilantro
Queso fresco
Organic lime
Mi Rancho Artisan tortillas
Pickled jalapeños [2 chiles] (optional)

Nutrition per serving

Calories 820, Total Fat 45g (58% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 970mg (42% DV), Total Carb. 76g (28% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Cook the shrimp diablo taco filling

Rinse and drain the shrimp. Pat-dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shrimp and cook, turning once, until almost cooked through, about 3 minutes. Stir in the pinto beans and diablo sauce and cook until warmed through, 30 seconds to 1 minute. Remove from the heat and season to taste with salt and pepper.

While the shrimp diablo is cooking, prepare the remaining ingredients.

Prep the garnishes

Coarsely chop the cilantro.
Crumble the queso fresco if needed.
Cut the lime into wedges.

Heat the tortillas

Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, shrimp diablo, cilantro, queso fresco, lime wedges, and pickled jalapeños if using. Invite everyone to assemble their own tacos.

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