Spicy shrimp diablo tacos with pickled cabbage and lime

Gluten Free, Soy Free, spicy

2 Servings, 760 Calories/Serving

25 - 35 Minutes

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


  • 3 ounces Savoy cabbage
  • Fresh cilantro
  • Quick-pickle brine (apple cider vinegar - honey)
  • 1 poblano chile
  • 10 ounces wild Gulf shrimp
  • 1 lime
  • Sun Basket diablo sauce base (tomatoes - tomato paste - New Mexican chiles - fresh garlic - coriander - dried oregano - olive oil - salt)
  • 8 100% corn tortillas
  • 1½ ounces queso fresco
  • ¼ cup roasted pumpkin seeds



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.


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.


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.


Warm the tortillas

  • 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 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 and serve with the lime wedges.

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.

Nutrition per serving: Calories: 760, Protein: 40g, Total Fat: 35g, Monounsaturated Fat: 17g, Polyunsaturated Fat: 7g, Saturated Fat: 6g, Cholesterol: 225mg, Carbohydrates: 66g, Fiber: 14g, Sugar: 15g, Added Sugars (Honey): 6g, Sodium: 890mg
Contains: milk, shellfish.

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