Saturday, July 4, 2020

Beach Shack Shrimp Tacos





INGREDIENTS
Kirby cucumbers
radishes
1/2 c. fresh cilantro leaves
2 tbsp. rice-wine vinegar
1/4 small green cabbage
ripe mango
1/2 small Red Onion
2 tbsp. mayonnaise
corn tortillas
4 tsp. canola oil
1 lb. peeled and deveined jumbo shrimp
1 tbsp. Caribbean jerk seasoning
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DIRECTIONS
  1. In a medium bowl, combine the cucumbers, radishes, ¼ cup cilantro and 1 Tbsp rice wine vinegar. In a large bowl, whisk together the mayonnaise and remaining 1 Tbsp rice vinegar. Add the cabbage, mango and red onion and toss to combine.
  2. Heat a large nonstick skillet over medium heat. Brush both sides of the tortillas with 2 tsp oil. Add tortillas in a single layer 2 or 3 at a time and cook until softened and golden brown in spots, 1 minute per side. Transfer to a plate and cover with foil to keep tortillas warm and pliable.
  3. Wipe out the skillet and heat the remaining 2 tsp oil over medium heat. Season the shrimp with the jerk seasoning and cook until opaque throughout, about 2 minutes per side; transfer to a plate.
  4. Fill the tortillas with the shrimp and cabbage mixture. Serve with the cucumber salad.

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