Shrimp tacos diablo with cabbage slaw and queso fresco

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

Customer Favorite

Shrimp tacos diablo with cabbage slaw and queso fresco

Soy-Free, Gluten-Free

2 Servings, 510 Calories/Serving

25 – 40 Minutes

These Baja-inspired gluten-free shrimp tacos require only one pan and take about half an hour to throw together.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic lime
  • ¼ pound organic shredded Savoy or other cabbage
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • ¼ cup pickled jalapeños (optional)
  • Sun Basket diablo sauce (tomatoes - EVOO - tomato paste - fresh garlic - kosher salt - dried New Mexican chiles - coriander - dried Mexican oregano)
  • 8 Mi Rancho 100% corn tortillas
  • 1 ounce queso fresco

Ingredient IQ

Shrimp are naturally high in protein, low in fat, and an excellent source of vitamin B12 and the antioxidant mineral selenium. Because they’re also naturally a bit salty, we season them only lightly with salt.

Nutrition per serving

Calories: 510, Protein: 31g (62% DV), Fiber: 8g (32% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g (18% DV), Cholesterol: 220mg (73% DV), Sodium: 1010mg (42% DV), Carbohydrates: 36g (12% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Crustacean shellfish

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.


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

Wash produce before use


Make the cabbage slaw

  • Coarsely chop half the cilantro; set aside the remaining sprigs for garnish.
  • Juice the lime; set aside 1 tablespoon [2 TBL] for the shrimp.
In a medium bowl, toss together the cabbage, chopped cilantro, and 1 tablespoon [2 TBL] lime juice. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.


Prep and cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
  • If using, finely chop the pickled jalapeños.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until just opaque, about 1 minute. Add more oil between batches if needed. Return all the shrimp to the pan and stir in the diablo sauce and as much pickled jalapeño as you like. Reduce the heat to low and cook, stirring occasionally, until the shrimp are firm and cooked through, 2 to 3 minutes for regular shrimp, 3 to 4 minutes for jumbo shrimp. Remove from the heat, stir in the remaining lime juice, and season to taste with salt and pepper.
While the shrimp cook, heat the tortillas.


Warm the tortillas

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



Transfer the tortillas to individual plates and top with the shrimp, cabbage slaw, and any diablo sauce remaining in the pan. Crumble the queso fresco on top and garnish with the remaining cilantro sprigs.

Kids Can!

  • Juice the lime.
  • Stir the cabbage slaw.
  • Crumble the queso fresco.

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