Diablo Shrimp Tacos with Slaw

Kick up the heat with these tasty tacos.

Looking for a little heat in your tacos? These shrimp diablo tacos fit the bill. Plump tender jumbo shrimp with a zesty cabbage slaw.

shrimp tacos, spicy food, dinner recipes
Dinner
Yield: 4
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Shrimp Diablo Tacos With Slaw

Shrimp Diablo Tacos With Slaw

Kick up the heat with these tasty shrimp tacos.
Prep time: 15 MCook time: 35 MTotal time: 50 M

Ingredients:

  • 8 sprigs fresh cilantro
  • 2 lime
  • 1/2 pound Savoy or green cabbage, shredded
  • 1.5 lb. wild tail-on jumbo shrimp
  • 1/2 cup pickled jalapeños (optional)
  • Diablo sauce; 1/2 cup tomato sauce, 2 tsp tomato paste, 1 garlic clove, minced, 1/2 tsp kosher salt, 1/2 tsp dried chilis, 1 tsp coriander, 1 tsp Mexican oregano. Combine all)
  • 3 ounces queso fresco
  • 16 corn tortillas

Instructions:

  1. 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 shrimp).
  2. In a medium bowl, combine the cabbage, chopped cilantro, and 3 tablespoon lime juice. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
  3. Prep and cook the shellfish: Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
  4. If using, finely chop the pickled jalapeños.
  5. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until just opaque, about 1 minute. Transfer to a plate. Add more oil between batches if needed. Return all the shrimp to the pan and stir in the diablo sauce 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, 3 to 4 minutes for jumbo shrimp. Remove from the heat, stir in 2 tablespoon lime juice, and season to taste with salt and pepper.
  6. While the shrimp cook, prepare the queso fresco and tortillas.
  7. Prep the queso fresco; warm the tortillas
  8. Crumble the queso fresco.
  9. 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.

Calories

466.98

Fat (grams)

10.79

Sat. Fat (grams)

3.91

Carbs (grams)

58.23

Fiber (grams)

10.20

Net carbs

48.03

Sugar (grams)

6.95

Protein (grams)

37.54

Sodium (milligrams)

2120.90

Cholesterol (grams)

254.73
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Dinner, Gluten FreeSusie Laneshrimp, tacos, lime, cilantro, cabbage, jalapenos, queso fresco, diabloComment