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Ingredients:
8 corn tortillas
24 peeled raw jumbo shrimp (about 1 lb)
1 Tbsp Caribbean jerk seasoning
2 cups thinly shredded green cabbage
1 ripe mango, peeled and diced
1/4 cup sliced red onion
1/4 cup chopped cilantro
2 Tbsp light mayonnaise
1 Tbsp rice-wine vinegar
24 peeled raw jumbo shrimp (about 1 lb)
1 Tbsp Caribbean jerk seasoning
2 cups thinly shredded green cabbage
1 ripe mango, peeled and diced
1/4 cup sliced red onion
1/4 cup chopped cilantro
2 Tbsp light mayonnaise
1 Tbsp rice-wine vinegar
Directions:
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.
Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
Toss remaining taco ingredients in a bowl until blended.
To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat.
