Shrimp tacos with pickled cabbage and lime
Gluten-Free, Spicy, Soy-Free
Chef Justine makes her diablo sauce with dried New Mexico chiles that are sweet with just enough heat to keep things interesting. Cooking the shrimp in the sauce keeps the shellfish moist while they soak up all great flavors of the chiles. Our quick pickle brine turns cabbage into a tangy topping for the tacos while the toasted pumpkin seeds deliver a satisfying crunch.
- ¼ pound Napa cabbage
- Fresh cilantro
- 1 poblano chile
- 1 lime
- Quick pickle brine (rice vinegar - maple syrup)
- 3 tablespoons pumpkin seeds
- 10 ounces wild Gulf shrimp
- Diablo sauce (New Mexican chiles - garlic - coriander - oregano - oil - salt - diced tomatoes - tomato paste)
- 6 Mi Rancho corn tortillas
- 1½ ounces queso fresco
Prep the vegetables
- Rinse the cabbage and cut it into thin strips.
- Finely chop half of the cilantro.
- Remove the stem end of the poblano chile, scrape out the ribs and seeds, then cut the chile into thin strips lengthwise.
- Cut the lime in half; juice one half and cut the other into wedges.
Make the pickled cabbage
Toast the pumpkin seeds
If the pan is dry, add 1 tablespoon oil, then add the poblanos, season with salt, and cook until softened and lightly charred, 3 to 4 minutes. Transfer to the plate with the pumpkin seeds.
Cook the shrimp
Remove from the heat, stir in the lime juice and season with salt and pepper to taste.
Warm the tortillas
Calories: 740, Protein: 37g, Fiber: 18g, Total Fat: 30g, Monounsaturated Fat: 9.5g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g, Cholesterol: 185mg, Sodium: 1420mg, Carbohydrates: 85g, Added Sugar: 10g.