- ¼ pound Napa cabbage
- Fresh cilantro
- 1 poblano chile
- 1 lime
- Quick pickle brine (rice vinegar – maple syrup)
- 3 tablespoons pumpkin seeds
- 10 ounces wild Gulf shrimp
- Diablo sauce (New Mexican chiles – garlic – coriander – oregano – oil – salt – diced tomatoes – tomato paste)
- 6 Mi Rancho Organic Corn Tortillas
- 1½ ounces queso fresco
Prep the vegetables
Rinse the cabbage and cut it into thin strips.
Finely chop half of the cilantro.
Remove the stem end of the poblano chile, scrape out the ribs and seeds, then cut the chile into thin strips lengthwise.
Cut the lime in half; juice one half and cut the other into wedges.
Make the pickled cabbage
In a bowl, combine the cabbage, chopped cilantro, quick pickle brine, and season with salt and pepper.
Toast the pumpkin seeds
In a pan over medium heat, warm 1 to 2 teaspoons of oil until hot but not smoking. Add the pumpkin seeds and toast until golden brown and starting to pop, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Season with salt to taste.
If the pan is dry, add 1 tablespoon oil, then add the poblanos, season with salt, and cook until softened and lightly charred, 3 to 4 minutes. Transfer to the plate with the pumpkin seeds.
Cook the shrimp
In the same pan used to cook the poblanos, increase the heat to medium-high, add the shrimp, season with salt and pepper, and cook until just pink, about 1 minute. Add the diablo sauce and stir to coat. Reduce to a simmer and cook until the shrimp is cooked through, 2 to 3 minutes longer.
Remove from the heat, stir in the lime juice and season with salt and pepper to taste.
Warm the tortillas
Warm each tortilla directly over a medium-low flame on the stovetop, or in a dry pan, until just pliable, about 1 minute on each side.
Transfer the tortillas to individual plates. Top with the pickled cabbage, shrimp, poblanos, pumpkin seeds, and any remaining diablo sauce. Garnish with the queso fresco and the remaining cilantro leaves and serve with the lime wedges.
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