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.

Shrimp tacos diablo with cabbage slaw and queso fresco

Soy-Free, Gluten-Free

2 Servings, 620 Calories/Serving

15 Minutes

Feel good and satisfied fast with these Baja-inspired gluten-free shrimp tacos, packed with vitamins, minerals, and plenty of lean protein.

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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 green or other cabbage
  • ¼ cup pickled jalapeños (optional)
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • Sun Basket diablo glaze (water - tomatoes - EVOO - tomato paste - garlic - kosher salt - dried New Mexican chiles - coriander - dried Mexican oregano)
  • 1½ ounces queso fresco
  • 8 Mi Rancho 100% corn tortillas

Shine from the Inside Out

These tacos come together quickly, which gives you more time to slow down at the dinner table. When it’s time to eat, take a deep breath and eat mindfully. First, note how hungry you are, then chew slowly and savor the flavors. Check in with yourself between bites to create the space and awareness you need to respect your satiety and hit that perfect level of comfortably full.

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: 620, Protein: 29g (58% DV), Fiber: 8g (32% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 155mg (52% DV), Sodium: 1370mg (57% DV), Carbohydrates: 72g (24% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk

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 (the juice will be divided between the slaw and the shellfish).
In a medium bowl, combine the cabbage, chopped cilantro, and 1 tablespoon [2 TBL] lime juice. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Prep and cook the shellfish

  • If using, finely chop the pickled jalapeños. Wash your hands after handling.
For the shrimp or jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until just opaque, about 1 minute. Stir in the diablo glaze 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 1 tablespoon [2 TBL] lime juice, and season to taste with salt and pepper.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Stir in the diablo glaze and as much pickled jalapeño as you like. Remove from the heat, stir in 1 tablespoon [2 TBL] lime juice, and season to taste with salt and pepper.

While the shellfish cooks, prepare the queso fresco and tortillas.


Prep the queso fresco; warm the tortillas

  • Crumble the queso fresco.
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.


Set out the tortillas, shellfish and diablo glaze, cabbage slaw, queso fresco, and remaining cilantro sprigs. Invite everyone to assemble their own tacos.

Kids Can!

  • Juice the lime.
  • Measure the lime juice.
  • Assemble the cabbage slaw.
  • Crumble the queso fresco.
  • Help set out the taco ingredients.