Shrimp Tacos with Cucumber Salad

Nice California style shrimp taco recipe with a crisp side salad. This mexcain influenced dish starts with jerk seasoned sauteed shrimp. Spoonfuls of a cabbage, mango, red onion, cilantro, mayo rice wine vinegar mixture adorn corn torillas and shrimp are placed on top. Fold torillas and devour.

Ingredients -

Salad:
2 cups sliced Cucumbers
1/2 cup sliced Radishes
1/4 cup torn Cilantro Leaves
2 tablespoons Rice Wine Vinegar

Tacos:
8 Corn Tortillas
24 peeled Jumbo Shrimp
1 tablespoon Caribbean Jerk Seasoning
2 cups shredded Green Cabbage
1 Mango, diced
1/4 cup each sliced Red Onion
1/4 cup chopped Cilantro
2 tablespoons Mayonnaise
1 tablespoon Rice Wine Vinegar

Preparation:

Salad:
Combine salad ingredients in serving bowl. Mix well.

Tacos:
Heat small non-stick pan over medium heat. Add tortillas and cook 30 seconds or until light brown on both sides. Do not over cook, tortillas should remain flexible.

After torillas are cooked, place in foil to keep warm.

Spray same large saute pan with oil.

Sprinkle shrimp with jerk seasoning and saute shrimp until shrimp are no longer translucent, and cooked through.

Add cabbage, mango, onion, cilantro, mayonnaise and red wine vinegar to a large bowl. Mix well.

To Assemble Tacos:
Spoon cabbage mixture and 3 shrimp across center of each tortilla.

Serve with cucumber salad.

Variations and Recipe Ideas:

Cooking Tip

Batter Fried Shrimp

Seasoned shrimp plunged in a beer batter and deep fried for a few minutes until golden brown make a tasty alternative to the slightly more healthy sauteed version.

Cooking Tip

Cucumber Salad

Makle the salad within minutes of serving or leave our the radishes until the last moment, as they break down rather quickly and begin to spread their color through out.