Shrimp tacos with pickled cabbage and lime

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp tacos with pickled cabbage and lime

Shrimp tacos with pickled cabbage and lime

Gluten-Free Friendly, Soy-Free, Spicy, Protein Plus

2 Servings, 740 Calories/Serving

25 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 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

Nutrition per serving

Calories 740, Total Fat 30g (38% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 1420mg (62% DV), Total Carb. 85g (31% DV), Fiber 18g (64% DV), Protein 37g


2-serving instructions (4-serving modifications in red)

Wash produce before use


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

In a bowl, combine the cabbage, chopped cilantro, quick pickle brine, and season with salt and pepper.


Toast the pumpkin seeds

In a pan over medium heat, warm 1 to 2 teaspoons of oil until hot but not smoking. Add the pumpkin seeds and toast until golden brown and starting to pop, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Season with salt to taste.
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

In the same pan used to cook the poblanos, increase the heat to medium-high, add the shrimp, season with salt and pepper, and cook until just pink, about 1 minute. Add the diablo sauce and stir to coat. Reduce to a simmer and cook until the shrimp is cooked through, 2 to 3 minutes longer.
Remove from the heat, stir in the lime juice and season with salt and pepper to taste.


Warm the tortillas

Warm each tortilla directly over a medium-low flame on the stovetop, or in a dry pan, until just pliable, about 1 minute on each side.


Transfer the tortillas to individual plates. Top with the pickled cabbage, shrimp, poblanos, pumpkin seeds, and any remaining diablo sauce. Garnish with the queso fresco and the remaining cilantro leaves and serve with the lime wedges.