SHRIMP TACOS WITH CUCUMBER SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Shrimp Tacos With Cucumber Salad image

This recipe came from Womans Day Magazine... the tacos are delicious and easy to make... I substituded the Caribbean Jerk with Adobo (and another time with Lemon Pepper Seasoning) both worked out great...

Provided by ingridmv

Categories     Lunch/Snacks

Time 30m

Yield 2 Tacos, 4 serving(s)

Number Of Ingredients 13

2 cups kirby cucumbers, sliced
1/2 cup radish, sliced
1/4 cup fresh cilantro, chopped
2 tablespoons rice wine vinegar
8 corn tortillas
24 raw jumbo shrimp, peeled (about 1 lb.)
1 tablespoon caribbean jerk seasoning (or Adobo)
2 cups green cabbage, thinly shredded
1 ripe mango, peeled and diced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons light mayonnaise
1 tablespoon rice wine vinegar

Steps:

  • Salad: Combine ingredients in a bowl. Set aside.
  • Tacos: 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 or Adobo. 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. Serve with the salad.

There are no comments yet!