mexican

Shrimp a la Diabla Tacos

This simmered dish pairs raw shrimp, peeled and deveined with dried guajillo chiles, stemmed and seeded, dried arbol chiles, stemmed and tomatoes, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

72 g Carbohydrates

19 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

175g raw shrimp, peeled and deveined 173 kcal
8g dried guajillo chiles, stemmed and seeded 2 kcal
2g dried arbol chiles, stemmed 1 kcal
143g tomatoes, chopped 26 kcal
6g garlic cloves 18 kcal
8g white vinegar 1 kcal
5 piece (120g) corn tortillas 262 kcal
63g green cabbage, shredded 16 kcal
48g avocado 77 kcal
8g canola oil 71 kcal
12g lime juice 4 kcal

Cooking instructions

Soak dried chiles in hot water 10 minutes until soft, then drain.
tomatoesgarlic cloveswhite vinegar
Blend chiles with garlic, tomatoes, vinegar, and a pinch of salt until smooth.
canola oil
Heat oil in a skillet over medium-high heat. Pour in the sauce and simmer 4 to 6 minutes until slightly thickened.
raw shrimp
Add shrimp and cook 2 to 3 minutes until opaque and curled.
corn tortillas
Warm tortillas in a dry skillet.
raw shrimpgreen cabbagelime juice
Assemble tacos with cabbage and shrimp, spoon extra sauce on top, and finish with lime juice.