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
  • 1
    lime, halved
  • 1 c
    shredded cheddar cheese
  • ·
    sour cream
  • ·
    jalapenos, fresh or pickled
  • 1-3 Tbsp
    canola or olive oil for sauteing

How to Make Shrimp Diablo Tacos


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

    Peel, devein & cut shrimp into bite size pieces then set aside.
  2. In large skillet add 2T canola or olive oil, onions & bell peppers saute until softened 2 minutes.
  3. Add minced garlic, chopped tomatoes with liquid, cumin, red pepper flake, garlic powder & 1/2 squeezed lime and let simmer for 10 minutes to reduce.
  4. Stir 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.
  5. Build 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.

Printable Recipe Card

About Shrimp Diablo Tacos

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

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