Shrimp diablo tacos with roasted peppers and queso fresco

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

Fresh & Ready

Delicious, chef-crafted meals straight from our kitchen to your oven for when you want the night off. Just heat up and eat up in under 10 minutes.

Shrimp diablo tacos with roasted peppers and queso fresco

Soy-Free

2 Servings, 850 Calories/Serving

25–30 Minutes (Conventional oven)

9–10 Minutes (Microwave oven)

Devilishly named for its crimson hue, this tomato- and chile-based sauce doesn’t have to be spicy! Our diablo walks on the cooler side of the inferno.

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Ingredients

Sun Basket 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 tray:
  • Steamed sustainably raised shrimp
  • Cooked pinto beans
  • Organic onion
  • Organic bell pepper
  • Diced tomatoes in juice
  • Extra virgin olive oil
  • Tomato paste
  • Organic fresh garlic
  • Dried New Mexican chiles
  • Arrowroot powder
  • Kosher salt and black pepper
  • Coriander
  • Dried Mexican oregano
  • In your bag:
  • Mi Rancho Artisan tortillas
  • Organic fresh cilantro
  • Queso fresco
  • Organic lime
  • Pickled jalapeños (optional)

Nutrition per serving

Calories: 850, Protein: 39g (78% DV), Fiber: 11g (44% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 10g (50% DV), Cholesterol: 115mg (38% DV), Sodium: 1170mg (49% DV), Carbohydrates: 79g (26% 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

Choose your heating method

Our favorite method for this dish is the oven.

  • Conventional oven | 25–30 minutes
Heat the oven to 425°F.
Remove the plastic from the tray. Cover with foil and bake for 15 minutes. Stir, re-cover, and bake 10 to 15 minutes more, until heated through.

  • Microwave oven | 9–10 minutes
Remove the plastic from the tray. Place a damp paper towel over the top and microwave for 5 minutes. Stir, re-cover, and microwave 4 to 5 minutes more, until heated through.

While the shrimp diablo is heating, coarsely chop the cilantro, crumble the queso fresco, and cut the lime into wedges. Remove 6 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 the 6 tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel and cover to keep warm.

Serve

Season the shrimp diablo to taste with salt and pepper. 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.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.