Shrimp a la Diabla Tacos


Shrimp a la Diabla Tacos

With Enchilada Sauce and Refried Beans
Gluten Free, Shellfish, Spicy
Colibrí brings you their famous Shrimp a la Diabla marinated in enchilada sauce to create your own tacos at home! Enjoy refried beans, pickled onions, taro chips, house made salsa, and guacamole in hand made nixtamal tortillas. Make your own tacos for a light and healthy meal!
Serves 2-3
•   Easy Prep
•   Ready in 10 Minutes



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Elia Herrera

Executive Chef


  • 500g Raw Shrimp a la Diabla
  • 150g Refried Beans
  • 9 Nixtamal Tortillas
  • 115 Picked Onions
  • 90g Taro Chips
  • 125mL Cruda Sauce
  • 1 Avocado
  • 1 Tomato
  • 3 Limes
  • 4oz Onions and Cilantro mix
  • 1 Serrano Pepper



Knife, Pan, Small Pot, Spatula, Salt



To make the guacamole, slice the avocado in half, remove the pit, and scoop it into a mixing bowl. Use a fork to gently mash them to your desired level of chunky or smooth. Chop the tomato and juice one lime. Chop the serrano pepper, using your desired amount of serrano pepper depending on the level of spice for your guacamole. Add the onions, tomatoes, cilantro, jalapeño pepper, lime juice, and salt to taste, and stir together.

In a pan, add the raw shrimp with enchilada sauce, add salt to taste, and cook.

In a small pot, heat the refried beans. Stir constantly.

Heat a dry cast-iron griddle or large non-stick skillet. Sprinkle some water on each side of the tortilla. Place each tortilla into the dry pan and warm over medium-high heat for about 15-30 seconds on each side. Place them into a tortillero or a clean kitchen towel to keep them warm and soft while enjoying your meal.

On a plate, place the warmed tortillas, spread some beans, add the cooked shrimp and top with guacamole, pickled onions, taro chips, and a squeeze of lime. Enjoy!

Optional: Add Cruda Sauce (mild) to your tacos for additional flavour.

Note: If you would like some extra acidity, squeeze some lime on your tacos,