Shrimp Diablo Tacos

Dawn Whitted


These tacos are a great change from standard ground beef tacos my kids get at our local taco chain restaurant. And they have quite a kick too!

★★★★★ 1 vote
10 Min
10 Min


6-8 sprig(s)
corn or flour tortillas
10 large
shrimp, peeled & deveined
1/4 medium
yellow onion, thinly sliced
1/2 medium
red bell pepper
1 clove
garlic, minced
1 tsp
1 pinch
red pepper flakes
1 tsp
garlic powder
1-2 Tbsp
cilantro, chopped dried works too
1 can(s)
stewed tomatoes, mexican
1/2 c
cabbage, thinly sliced
lime, halved
1 c
shredded cheddar cheese
sour cream
jalapenos, fresh or pickled
1-3 Tbsp
canola or olive oil for sauteing


1Wrap tortillas in foil and place in 350 degrees oven to warm.

Peel, devein & cut shrimp into bite size pieces then set aside.
2In large skillet add 2T canola or olive oil, onions & bell peppers saute until softened 2 minutes.
3Add minced garlic, chopped tomatoes with liquid, cumin, red pepper flake, garlic powder & 1/2 squeezed lime and let simmer for 10 minutes to reduce.
4Stir in shrimp, cabbage, cilantro & 1/2 finely chopped jalapeno and shut heat off. The shrimp will finish cooking in the hot tomato liquid.

*Tip: I added 4oz. chopped imitation crab meat to these and it turned out great.
5Build tacos by adding the shrimp filling to a soft shell tortilla and top with a squeeze of lime juice, shredded cheese & sour cream & jalapeno slices.

These are a bit spicy but you can reduce the heat by eliminating part of the red pepper flake and/or jalapenos.

About this Recipe

Main Ingredient: Seafood
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy