Charles Schiller
Savor a little Caribbean-style flavor with these soft tacos that are filled with jerk-seasoned shrimp, diced mango and shredded cabbage tossed with red onion, cilantro and rice wine vinegar.
By Woman's Day Kitchen
25 min
15 min
3 Kirby cucumbers, sliced (2 cups)
8 radishes, sliced (1/2 cup)
0.5 cup(s) fresh cilantro leaves
3 tablespoon(s) rice-wine vinegar
.25 small green cabbage, thinly shredded (2 cups)
1 ripe mango, peeled and diced
.5 small red onion, sliced
2 tablespoon(s) mayonnaise
8 corn tortillas
4 teaspoon(s) canola oil
1 pound(s) peeled and deveined jumbo shrimp, (about 24)
1 tablespoon(s) Caribbean jerk seasoning
Nutritional Information
(per serving)
317
6g
1g
175mg
335mg
39g
5g
n/a
27g
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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.
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.
Wipe out the skillet and heat the remaining 2 tsp oil over medium heat. Season the shrimp with the jerk seasioning and cook until opaque throughout, about 2 minutes per side; transfer to a plate.
Fill the tortillas with the shrimp and cabbage mixture. Serve with the cucumber salad.