Street Tacos Frandiablo
Turn up the heat with these crowd-pleasing spicy shrimp tacos topped with cabbage slaw from Jeffry Angelo of Montgomery’s Hodge Podge Lodge.
Ingredients
Roasted serrano pepper salsa:
- 1 tablespoon olive oil
- 4 beefsteak tomatoes, quartered
- 1 yellow onion, diced
- 6 large cloves of garlic
- 1 or 2 serrano peppers, stems removed
- 1 teaspoon kosher salt
Slaw:
- ½ head green cabbage, shredded
- 2 carrots, peeled and shredded
- ½ jicama, peeled and shredded
Diablo shrimp:
- ½ cup extra-virgin olive oil
- 1 large jalapeño, seeded and finely chopped
- 1 small white onion, diced
- 24 fresh shrimp, peeled, with no tail
- 2 teaspoons crushed red pepper flakes
Garnish and assembly:
- 8 flour or 16 corn tortillas
- cherry tomatoes, halved
- 1 bunch of cilantro, chopped
- Monterey Jack and cheddar cheese, shredded
- 2 limes, quartered
- 1 avocado, mashed
- diablo sauce (leftover from shrimp pan)
- cilantro ranch dressing (can be store-bought)
Directions
For roasted serrano salsa:
- Preheat oven to 400 degrees F.
- Spray a sheet pan with vegetable oil.
- Lightly toss tomatoes, onion, garlic, and serrano peppers in olive oil and lightly salt. Place on the sheet pan and cook for 10–15 minutes until softened and slightly charred.
- Remove from oven and place in blender to puree.
For slaw:
- Toss cabbage, carrots, and jicama together in a bowl.
For diablo shrimp:
- Heat a large sauté pan over medium heat. Add olive oil, jalapeño, and onion and sauté for 2 minutes. Add shrimp and cook until tender and pink (about 3–4 minutes).
- Add red pepper flakes and toss to coat.
- Remove pan from heat and rest shrimp.
- Separate the shrimp from the remaining mixture, or the “diablo sauce,” and reserve the sauce.
To assemble:
- Place 4 shrimp on each flour tortilla or 2 shrimp on each corn tortilla.
- Add slaw, cherry tomatoes, and fresh cilantro to each tortilla.
- Top with cheese.
- Add fresh limes on the side.
- Fill small sauce cups with fresh avocado, diablo sauce, and cilantro ranch to drizzle on top.