Ingredients per serving


Diablo salsa


  • Granny Smith apples 2.0 pc
  • Lime juice 2.0 oz
  • Serrano Chile minced 1.0 pc
  • Chopped cilantro 0.25 cup
  • roasted slivered almonds 3.0 TBS
  • Roma or heirloom tomato medium dice 1.0 pc
  • Red onion, julienned 0.25 cup
  • Salt, to taste
  • Pepper To Taste

This recipe was inspired by my trips to the Yucatán in the Gulf of Mexico. On the coast, this marinade is common on grilled fish and other seafood. I wanted to showcase those flavors in a simple way.



  1. Diablo salsa

    • Sweat the onions and garlic until translucent
    • Sprinkle Knorr Professional Caldo, add chiles and continue cooking for 4-6 minutes.
    • Add tomato and cook 10 minutes over medium heat, stirring occasionally. 
    • Blend on high and set aside
    • Brush liberally on seafood while roasting and again when finished. 
    • Season with salt and serve immediately.

    • Dice tomato. 
    • Add to bowl with minced Serrano, lime juice and almonds. 
    • Toss well to coat. 
    • Using a mandolin, julienne apples into mixture. Toss immediately to preserve freshness of apple. 
    • Add salt, pepper and cilantro. 
    • Adjust seasoning and top off shrimp taco.