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

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

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

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • 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 (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, 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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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 heat and season to taste with salt and pepper. 

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.