Beach-Shack Shrimp Tacos with Cucumber Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
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.
Ingredients
- 3 Kirby cucumbers
- 8 radishes
- 1/2 c. fresh cilantro leaves
- 2 tbsp. rice-wine vinegar
- 1/4 small green cabbage
- 1 ripe mango
- 1/2 small red onion
- 2 tbsp. mayonnaise
- 8 corn tortillas
- 4 tsp. canola oil
- 1 lb. peeled and deveined jumbo shrimp
- 1 tbsp. Caribbean jerk seasoning
Instructions
- In a medium bowl, combine the cucumbers, radishes, 1/4 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.
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