Shrimp diablo tacos with bell peppers and queso fresco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Shrimp diablo tacos with bell peppers and queso fresco

Soy-Free

2 Servings, 780 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.

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Ingredients

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.
  • In your bag:
  • Steamed sustainably raised shrimp
  • Cooked pinto beans
  • Diablo sauce (water - organic onions - organic bell pepper - diced tomatoes - extra virgin olive oil - tomato paste - organic 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 (optional)

Nutrition per serving

Calories: 780, Protein: 35g (70% DV), Fiber: 9g (36% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2.5g, Saturated Fat: 9g (45% DV), Cholesterol: 185mg (62% DV), Sodium: 1310mg (55% DV), Carbohydrates: 76g (25% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk, Crustacean Shellfish (shrimp), 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

1

Heat the shrimp diablo taco filling

Choose your heating method:

Our chefs think this cooks best on the stovetop. 

  • Stovetop | 1–2 minutes

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

 

  • Microwave oven | 6–8 minutes

Transfer the shrimp, pinto beans, and diablo sauce into a microwave-safe dish and stir. Place a damp paper towel over the top and microwave for 5 minutes. Stir, re-cover, and microwave for 1 to 3 minutes more, or until heated through. 

 

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

2

Prep the garnishes

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

3

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. 

 

Ovens may vary. Per USDA recommendations, heat to at least 165°F.