Beach Shack Shrimp Tacos

INGREDIENTS

3 Kirby cucumbers

8 radishes

1/2 c. fresh cilantro leaves

2 tbsp. rice-wine vinegar

1/4 small green cabbage

1 ripe mango

1/2 small Red Onion

2 tbsp. mayonnaise

8 corn tortillas

4 tsp. canola oil

1 lb. peeled and deveined jumbo shrimp

1 tbsp. Caribbean jerk seasoning

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

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.