Shrimp tacos diablo with pickled cabbage and lime
Customer Favorite

Shrimp tacos diablo with pickled cabbage and lime

Gluten-Free, Soy-Free

2 Servings, 720 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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 3 or 4 sprigs fresh cilantro
  • ¼ pound shredded green cabbage (such as Savoy)
  • Sun Basket quick-pickle brine (apple cider vinegar - maple syrup)
  • 1 poblano (see Market Watch note)
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 1 lime
  • 1 small green or red fresh chile (such as jalapeño or serrano) (optional)
  • Sun Basket diablo sauce (tomatoes - olive oil - tomato paste - fresh garlic - salt - dried New Mexican chiles - coriander - dried Mexican oregano)
  • 8 Mi Rancho 100% corn tortillas
  • 1½ ounces queso fresco
  • ¼ cup roasted pumpkin seeds

Chef's Tip

You can turn your remaining tortillas into chips: heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.

Market Watch
Poblanos are green, mildly spicy chile peppers popular in Mexican cooking, but they are grown organically in limited numbers. You may receive an organic green or yellow bell pepper in your bag instead; if so, follow the instructions as written for the poblano.

Nutrition per serving

Calories: 720, Protein: 40g (80% DV), Fiber: 12g (48% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 7g, Saturated Fat: 6g (30% DV), Cholesterol: 225mg (75% DV), Sodium: 1060mg (44% DV), Carbohydrates: 58g (19% DV), Total Sugars: 12g, Added Sugars: (Maple syrup): 2g (4% 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 quick-pickled 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, stirring occasionally, while you prepare the rest of the meal.


Cook the poblano

  • Remove the stem, ribs, and seeds from the poblano; thinly slice the poblano lengthwise. Wash your hands after handling.
In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] 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.


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. [Juice 1 lime; cut the other lime into wedges.]
  • Remove the stem, ribs, and seeds from the fresh chile; finely chop the chile. Wash your hands after handling.
In the same pan used for the poblano, if dry, add 1 teaspoon [2 tsp] oil. Warm over medium-high heat until hot but not smoking. Stir in the shrimp, season lightly with salt and pepper, and cook until just opaque, about 1 minute. Add the diablo sauce and as much fresh chile as you like, reduce the heat to low, and cook, stirring once or twice, 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 lime juice and season to taste with salt and pepper.


Warm 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 the 6 [12] tortillas 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, 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 sprigs and serve with the lime wedges.

Kids Can!

  • Toss together the quick-pickled cabbage.
  • Juice the lime.
  • Count the tortillas.
  • Crumble the queso fresco.
  • Garnish the tacos.

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