Shrimp Tacos With Cucumber Salad

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 12

This recipe came from Womans Day Magazine... the tacos are delicious and easy to make... I substituded the Caribbean Jerk with Adobo (and another time with Lemon Pepper Seasoning) both worked out great...

Ingredients:

2 cups kirby cucumbers, sliced

1/2 cup radish, sliced

1/4 cup fresh cilantro, chopped

2 tablespoons rice wine vinegar

8 corn tortillas

24 raw jumbo shrimp, peeled (about 1 lb.)

1 tablespoon caribbean jerk seasoning (or adobo)

2 cups green cabbage, thinly shredded

1 ripe mango, peeled and diced

1/4 cup red onion, thinly sliced

1/4 cup fresh cilantro, chopped

2 tablespoons light mayonnaise

1 tablespoon rice wine vinegar

Directions:

1. Salad: Combine ingredients in a bowl. Set aside.
2. Tacos: Coat a large nonstick skillet with nonstick 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 in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
3. Sprinkle shrimp with jerk seasoning or Adobo. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
4. Toss remaining taco ingredients in a bowl until blended.
5. To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

By RecipeOfHealth.com