How To Make Spicy Shrimp Diablo Tacos

Sometimes, I just want spicy tacos. Except I happen to be sensitive to onions and garlic, which means pretty much anything I would get at a restaurant is a no-go for me. That means I have to make my own, which is where this spicy shrimp taco recipe comes in handy. Sometimes I mix it up and use a firm white fish instead of the shrimp (such as Mahi), or I make a vegetarian version using cubed butternut squash in place of the seafood. This recipe is a winner for me because it offers endless options for customization and I don't have to worry about garlic or onions in the mix. If garlic or onions aren't an issue for you, feel free to add them in, I have included the amounts in the recipe below. 

Related Reading: How To Make Amazing Risotto

INGREDIENTS (serves 2)

• 10 oz wild tail-on jumbo shrimp

• 1/4 C cilantro, diced finely

• 1 C shredded cabbage

• 1 lime, cut in half

• 4 corn tortillas

• 1/4 C pepitas

• Diablo sauce (recipe follows)

• Cabbage brine (recipe follows) 

• 1-2 TBS coconut oil (or any high-heat oil, such as avocado)

• Salt and pepper

DIABLO SAUCE INGREDIENTS

• 1 14oz can diced tomatoes

• 1/4 C chopped onions (optional)

• 2 TBS tomato paste

• 1/4 C water

• 1 TSP coriander

• 1 TSP mexican oregano

• 1 TSP fresh garlic (omit if sensitive)

• 1 TSP dried chipotle chili

• pinch of cayenne (optional)

CABBAGE BRINE INGREDIENTS

• 2 TSP apple cider vinegar

• 1 TBS agave nectar

• 1 TBS water

DIRECTIONS

1. Start by brining the cabbage: mix the vinegar, agave, water, salt and pepper together in a medium-size bowl. Add cabbage and stir to coat evenly. Set aside, stirring every 5 mins or so as the rest of the meal is made. 

2. Next, prep the shrimp: Shell and de-vein the shrimp. Rinse under cold water and drain. Pat shrimp dry with a clean paper towel and place in the refrigerator until ready to use. 

3. Make the diablo sauce: mix the diced tomatoes, onions (if using), tomato paste, water, and spices together in a large skillet over medium heat. Allow mixture to come to a low boil, then reduce heat to a simmer until sauce thickens (about 5-10 mins). Squeeze one half of the lime (juice) into the sauce and remove from heat. 

4. Cook the shrimp: In a medium skillet, add 1-2 TSP coconut oil and warm over medium-high heat until hot. Stir in the shrimp and cook for one minute on each side. Add the diablo sauce and reduce heat to low. Cook until the shrimp are cooked through, about 2-4 minutes depending on the size of your shrimp. Remove from heat. 

5. Warm the tortillas as instructed on the package

6. Transfer the tortillas to individual plates and top with shrimp, pickled cabbage, and any diablo sauce remaining in the pan.  Garnish with the pumpkin seeds and cilantro and serve with the lime wedges.

About Scottsdale Integrative Acupuncture + Shelley O’Dell-Brock, L.Ac.

Scottsdale Integrative Acupuncture was created to help clients look and feel their best, naturally. Owner, Shelley O’Dell-Brock, LAc, offers a holistic approach to stress reduction, pain management, and natural beauty. She uses ancient solutions for modern healing, empowering her patients to take charge of their own health. Offering cosmetic acupuncture, Gua Sha, and essential acupuncture, Scottsdale I.A. is Scottsdale’s preferred choice for natural healthcare. Your holistic health journey begins, and continues at Scottsdale Integrative Acupuncture.