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.
Servings: 4 tacos
Calories: 184kcal
Save
Ingredients
For shrimp
- 1 teaspoon garlic pureed, approx 1 lg clove
- 1 teaspoon pureed ginger
- 1 tablespoon grated onion
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- ½ tablespoon soy sauce
- ½ tablespoon honey
- ½ lime juice and zest
- ¼ teaspoon cayenne pepper (or half scotch bonnet pepper for hot version)
- ⅛ teaspoon cinnamon
- 1 dash salt
- ½ lb raw shrimp 225g prawns (deveigned, shelled weight)
For slaw
- ½ cup carrot 1 med carrot, coarsely grated
- ½ cup red cabbage 2oz/55g, shredded
- ¼ cup cilantro coriander, leaves from approx 5-6 stems
- 1 teaspoon lime juice
For crema
- 2 tablespoon pureed mango
- 1 tablespoon sour cream
- 1 teaspoon lime juice
To serve
- 4 tortillas corn or wheat taco size, soft
Instructions
- 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!
Nutrition
Calories: 184kcal | Carbohydrates: 23g | Protein: 14g | Fat: 3g | Cholesterol: 144mg | Sodium: 799mg | Potassium: 181mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3010IU | Vitamin C: 16mg | Calcium: 138mg | Iron: 2.8mg