Beach Shack Shrimp Tacos
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 corn tortillas
- 24 peeled raw jumbo shrimp (about 1 pound)
- 1 tablespoon caribbean jerk seasoning
- 2 cups thinly sliced green cabbage
- 1 ripe mango, peeled and diced
- 1⁄4 cup sliced red onion
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons light mayonnaise
- 1 tablespoon rice wine vinegar
directions
- Coat a large nonstick skillet with nonstick cooking spray heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden brown in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
- Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
- To assemble tacos: Top each corn tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat.
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Reviews
-
I think the highest praise came from my husband who told me I could make this ANY time, when normally the edict is, "This was good. We could have it a few times a year." I used frozen mango chunks (thawed), and cole slaw vegies to make it even easier. As a dressing, I get the Creamy Cilantro from Fresh & Easy, and it duplicates the shrimp & mango tacos I had in Cabo.
RECIPE SUBMITTED BY
I love to try new recipes and mainly look for ones that are new and different, such as a twist on an old favorite or something no one's ever thought of! I also enjoy writing in my spare time. I live in Northeast Ohio where the weather isn't the greatest, humid in the summer and cold winters- but it has been nice growing up by the lake! I own two wonderful cats who can be quite a handful at times, but my fiancee and I couldn't live without them!