Shrimp Tacos With Cucumber Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

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

Recipe

• 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.