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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Picture this-You're reclined on a beach in the Bahamas, sifting sand through your fingers and inhaling the ocean air as a sexy cabana boy approaches with your pina colada. Or maybe a gorgeous woman from the tiki bar has bought you one. A light breeze ruffles your hair as you take note of another titillating scent-spicy seasoned shrimp combined with juicy mango. That smells awesome! you comment to no one in particular. Cabana boy (or tiki woman) slyly produces a plate of shrimp tacos from behind their back. Surprise! he or she smiles seductively. Care to join me? There's more than enough. You smile in return as they occupy the empty chair beside you. Afterward, I'll give you a tour of my beach shack and we'll consider dessert. Not happening anytime soon? For me, either. But if you close your eyes while eating these and imagine the scenario I've laid out, it CAN, I tell you! 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:
1. 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.
2. 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.
3. 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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