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Time

35 minutes

Taste ranking

Nice 80%
Shrimp Tacos Diablo with Pickled Cabbage & Lime by Sun Basket

The dish was nice, the shrimp were of high quality, but I felt overall that the dish was missing some juiciness.

Lee

The Cooking Process:

1
Step One
Prep

Making the quick-pickled cabbage: I began the cabbage preparation by  chopping half the cilantro and setting the remaining sprigs aside for garnish later. In a medium bowl I combined the cabbage, chopped cilantro, and quick-pickle brine, added some salt and pepper and tossed to coat. Once it was ready Ii set this aside to allow the cabbage to rest and soak up the brine.

2
Step Two
Cooking the poblano

Cooking the poblano:  I heated some oil in a large frying pan until it was hot but not smoking.  While the oil was heating I thinly slicing the poblano lengthwise and then added this to the pain. I seasoned with salt, and cooked, stirring occasionally, until the poblano had softened which took about 4 minutes. Once it was ready I transferred the cooked poblanos to a plate.

3
Step Three
Cooking the Shrimps

Cooking the shrimp: Firstly, I rinsed and drained  the shrimp, then juiced half of the lime and finely chopped the chile. In the same pan I used for the poblano I added some oil and warmed over a medium-high heat. I added the shrimp, stirred and seasoned lightly with salt and pepper, and cooked lightly for about 1 minute. I then added the diablo sauce and some fresh chile, then reduced the heat to low, and cooked until the shrimp were firm and cooked through. Once the shrimp were ready I removed them from the heat and added the lime juice and seasoned with some with salt and pepper.

4
Step Four
Warming the tortillas

Warming the tortillas: I used 4 tortillas from the package that Sun Basket sent. On a dry medium frying pan I warmed the tortillas until just pliable and warm, which only took about 30 seconds per side.

5
Step Five
Shrimp Tacos Diablo with Pickled Cabbage & Lime by Sun Basket

Plating and Serving – I transferred the tortillas to plates (2 tortillas per serving) and topped with the shrimp, pickled cabbage, poblano, and a bit of the diablo sauce that was remaining in the pan. I crumbled queso fresco on top and garnished with the pumpkin seeds and remaining cilantro sprigs and served immediately.

On a Personal Note:

I really appreciate the quality of products that Sun Basket send. Everything is fresh, organic and as healthy as possible. I love Tacos, and they are usually easy to make, which was the case with this recipe. The dish was nice but there were some elements of it that were a little average. I expected the flavors to be a bit spicier. Also, I felt that the dish needed some additional spicy aioli or a more generous serving of the diablo sauce as it really needed additional liquid as the dish did seem a little dry. Another thing to note for next time is that when shrimp are going inside a taco, it is better to cut the tails off in advance.  

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