Spicy shrimp tacos diablo with pickled cabbage and lime

Gluten Free, Soy Free, spicy

2 Servings, 770 Calories/Serving

25 - 35 Minutes

Chef Justine simmers wild Gulf shrimp in her lush diablo sauce so that the shellfish soak up its rich flavors. She makes the sauce with tomatoes, oregano, and dried New Mexican chiles, which are sweet with just enough heat to keep things interesting. Taco night may never be the same.

Ingredients

  • ¼ pound Savoy cabbage
  • Fresh cilantro
  • Quick pickle brine (rice vinegar - maple syrup)
  • 1 poblano chile pepper
  • 10 ounces wild Gulf shrimp
  • 1 lime
  • Diablo sauce (tomatoes - tomato paste - New Mexican chiles - fresh garlic - coriander - dried oregano - olive oil - salt)
  • 6 Mi Rancho 100% corn tortillas
  • 1½ ounces queso fresco
  • ¼ cup roasted pumpkin seeds

Instructions

1

Make the quick-pickled cabbage

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Coarsely chop half the cilantro; set aside the remaining sprigs for garnish.
In a medium bowl, combine the cabbage, chopped cilantro, and quick pickle brine. Season with salt and pepper and toss to coat. Let stand while you prepare the rest of the meal.

2

Cook the poblano

  • Remove the stem, ribs, and seeds from the poblano; thinly slice the poblano. Wash your hands after handling
In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the poblano, season with salt, and cook, stirring occasionally, until softened and lightly charred, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.

3

Cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Juice half the lime; cut the other half into wedges for garnish.
In the same pan used for the poblano, if dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Stir in the shrimp, season with salt and pepper, and cook until just opaque, about 1 minute. Stir in the diablo sauce base, reduce the heat to low, and cook, stirring once or twice, until the shrimp are firm and cooked through, 2 to 3 minutes. Remove from the heat. Stir in the lime juice and season to taste with salt and pepper.

4

Warm the tortillas

On the stovetop directly over a flame, or in a dry frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.

5

Serve

Transfer the tortillas to individual plates and top with the shrimp, pickled cabbage, poblano, and any diablo sauce remaining in the pan. Crumble the queso fresco on top. Garnish with the pumpkin seeds and remaining cilantro and serve with the lime wedges.

Nutrition per serving: Calories: 770, Protein: 35 g, Total Fat: 34 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 4.5 g, Cholesterol: 185 mg, Carbohydrates: 85 g, Fiber: 15 g, Added Sugar (Maple Syrup): 6 g, Sodium: 1340 mg
Contains: milk, shellfish

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