Jerk spiced shrimp tacos
The flavorful marinade for the shrimp with the sweet, fruity crema and crunchy slaw is such a great combination. Fresh and easy to make too.
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Servings: 4 tacos
- 1 tsp garlic pureed, approx 1 lg clove
- 1 tsp pureed ginger
- 1 tbsp grated onion
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1/2 tbsp soy sauce
- 1/2 tbsp honey
- 1/2 lime juice and zest
- 1/4 tsp cayenne pepper (or half scotch bonnet pepper for hot version)
- 1/8 tsp cinnamon
- 1 dash salt
- 1/2 lb raw shrimp 225g prawns (deveigned, shelled weight)
- 1/2 cup carrot 1 med carrot, coarsely grated
- 1/2 cup red cabbage 2oz/55g, shredded
- 1/4 cup cilantro coriander, leaves from approx 5-6 stems
- 1 tsp lime juice
- 2 tbsp pureed mango
- 1 tbsp sour cream
- 1 tsp lime juice
- 4 tortillas corn or wheat taco size, soft
Mix together all of the marinade ingredients (garlic, ginger, onion, allspice, thyme, soy sauce, honey, lime, cayenne pepper, cinnamon and salt) in a small container or zip-top freezer bag. Add the shrimp and toss so they are coated. Refrigerate to marinade for approx 2hrs.
Shortly before ready to cook, mix together the slaw ingredients (grated carrot, shredded cabbage, cilantro and lime) and set aside. Mash/puree the mango crema ingredients (mango, sour cream and lime) and set aside as well.
Warm either a grill or grill pan to cook the shrimp. Shake any excess marinade off the shrimp then grill just a minute or two either side until they are opaque and cooked through.
Put together your tacos - a spoonful of slaw, topped with some shrimp and a drizzle of mango crema. Enjoy!
Calories: 184kcal | Carbohydrates: 23g | Protein: 14g | Fat: 3g | Cholesterol: 144mg | Sodium: 799mg | Potassium: 181mg | Fiber: 1g | Sugar: 6g | Vitamin A: 60.2% | Vitamin C: 19.4% | Calcium: 13.8% | Iron: 15.3%