April 8, 2022
Shrimp & Poblano Tacos with Cabbage Slaw
Juicy shrimp with earthy spices meet sautéed onions, poblanos, and garlic for a robust yet light taco filling. I like to serve these in jicama taco shells or even without the shells entirely. A bright and tangy cabbage salad lends crunch while cilantro and green onions add freshness. Finally tomatoes add sweet and acidic pops that round everything out. Serve with a bit of guacamole and a bit of lime juice to brighten everything up. A few toasted pepitas would make an excellent slaw topper here.

Servings: 2
Calories: 304kcal
Ingredients
Shrimp
- 2 garlic cloves minced
- 1 pound shrimp
- 1 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 1/4 teaspoon coriander ground
- 1/4 teaspoon oregano
- 1 tablespoon gluten-free soy sauce or coconut aminos
- pinch of monk fruit powdered, omit if using coconut aminos
- 2 teaspoons avocado oil
- 1/2 yellow onion sliced thin
- 1 large poblano stem and seeds removed, sliced thin
Cabbage Slaw
- 2 cups cabbage sliced thin (I like to use a mandolin)
- 1/4 teaspoon coriander ground
- 1/4 teaspoon cumin
- 1 tablespoon apple cider vinegar or to taste
- 1/4 cup cilantro minced
- 2 green onions thinly sliced
- 6 cherry tomatoes quartered
To Serve
- jicama slices optional
- guacamole optional
- limes optional
- cilantro optional
Instructions
- Combine the garlic, shrimp, chili, cumin, oregano, soy, and monk fruit in a bowl and toss to combine. Set aside.
- Heat a large non-stick pan over medium high heat. Add the oil along with the onion and peppers. Cook, stirring occasionally until the onions are soft and translucent and the peppers are tender, about 10 minutes. Season to taste with salt and pepper and transfer to a bowl, set aside. Do not clean the pan.
- While peppers and onions cook, stir together all slaw ingredients in a bowl and season to taste. Divide between two serving plates.
- Add the shrimp to the now empty pan and cook over medium-high heat, flipping the shrimp when they turn opaque, about 2-3 minutes. Cook the second side until opaque as well, another 2 minutes. Season to taste with more salt, as desired.
- Serve along with cabbage slaw.
Notes
Nutrition is not including jicama or guacamole.
Protein:Energy Quotient [calories]: 3.13
Nutrition Facts
Shrimp & Poblano Tacos with Cabbage Slaw
Amount per Serving
Calories
304
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
365
mg
122
%
Sodium
815
mg
35
%
Potassium
1091
mg
31
%
Carbohydrates
15
g
5
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
49
g
98
%
Vitamin A
1105
IU
22
%
Vitamin C
91
mg
110
%
Calcium
223
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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