© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Christmas Carol
8 corn tortillas
24 peeled raw jumbo shrimp, about 1 pound
1 tablespoon Caribbean jerk seasoning
2 cups thinly sliced green cabbage
1 ripe mango, peeled and diced
¼ cup sliced red onion
¼ cup chopped fresh cilantro
2 tablespoons light mayonnaise
1 tablespoon rice wine vinegar
Coat a large nonstick skillet with nonstick cooking 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 brown 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 and heat over medium heat. Add shrimp and sauté 3 minutes or until cooked through. Remove to a plate. To assemble tacos, top each corn tortilla with about ½ cup cabbage mixture and 3 shrimp. Fold in half to eat.