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5 from 4 votes

Shrimp Tacos

Prep time
15 mins
Cook time
15 mins
Total time
30 mins


  • ¼ lb Napa cabbage
  • fresh cilantro
  • pickle brine (rice vinegar & maple syrup)
  • 1 poblano chile
  • 1 lime
  • 10 oz shrimp
  • diablo sauce
  • New Mexican chiles
  • fresh garlic
  • coriander
  • dried oregano
  • olive oil
  • 6 corn tortillas
  • 1.5 oz queso fresco
  • 1 oz roasted pumpkin seeds
  • salt & pepper
  • olive oil


  1. Cut the cabbage into thin strips, and finely chop the cilantro.
  2. Combine the cabbage and cilantro into a small bowl and add the pickle brine to it.
  3. Season with salt & pepper, toss, and let it sit.
  4. Next, remove the stem, ribs, & seeds from the poblano, and cut the poblano lengthwise into thin strips.
  5. Cut the lime in half; juice half & cut the other half into wedges.
  6. In a pan over medium heat, warm 1 tbsp of olive oil and add the poblano.
  7. Season with salt & cook for around 3-4 minutes, stirring occasionally until softened and lightly charred.
  8. Transfer the cooked poblano to a plate.
  9. To the same plate, add 1 tsp of oil if needed and increase the heat to medium-high.
  10. Add the shrimp, season with salt & pepper, and cook for about 1 minute.
  11. Stir in the diablo sauce, reduce the heat to low, and cook, stirring once or twice, until the shrimp is cooked through, 2-3 minutes.
  12. Remove from the heat.
  13. Stir in the lime juice and season to taste w/ salt & pepper.
  14. Warm the tortillas.
  15. Transfer the tortillas to the plates and top with the shrimp.
  16. Layer in the pickled cabbage, poblanos, diablo sauce, crumbled queso fresco.
  17. Garnish with pumpkin seeds & remaining cilantro, and serve w/ lime wedges.
Gluten-free Shrimp Tacos with lime
Dish Type:
Entrees, Tacos, Vegetables
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