Jerk-Style Jumbo Shrimp Tacos
with Crunchy Red Cabbage Slaw and Mango-Tomato Salsa
Spice up your life with a taste of the islands and these juicy jerk-seasoned shrimp tacos. A creamy and spicy coleslaw brings the heat, while a fresh salsa of shallots, tomatoes, cilantro and mangoes provides freshness and sweetness!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
6 unit
Flour Tortillas
(Contains Gluten)
170 g
Coleslaw Cabbage Mix
226 g
Red Cabbage, shredded
1 unit
Mango
95 g
Tomato
50 g
Shallot
1 unit
Lime
7 g
Cilantro
4 tbsp
Spicy Mayo
(Contains Egg, Mustard)
2 tbsp
Jerk Sauce
1 tbsp
Honey
1 tbsp
Jerk Spice Blend
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, pit, then cut mango into 1/4-inch pieces.Peel, then finely chop shallot.Cut tomato into 1/4-inch pieces.Zest, then juice lime.Roughly chop cilantro.Add spicy mayo and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.
Add cabbage to a medium bowl and season with salt. Using your hands, massage cabbage until slightly tender, 1 min. Add half the honey, half the lime zest, half the lime juice and 1 tbsp (2 tbsp) oil to another small bowl. Season with salt and pepper, then whisk to combine.Drizzle dressing over cabbage. Toss to coat, then set aside.
Add mango, shallot, tomatoes, half the cilantro, remaining honey, remaining lime zest, remaining lime juice and 1 tbsp (2 tbsp) oil to another medium bowl. Season with salt and pepper, then toss to coat.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. On a separate cutting board, remove and discard tails. Cut shrimp in half crosswise, then season with Jerk Spice Blend.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter, then shrimp. Swirl the pan until melted, 30 sec. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Add Jerk sauce. Cook, stirring often, until fragrant, 1 min. Remove from heat.
Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)Divide tortillas between plates. Top each tortilla with some slaw, some salsa and shrimp.Drizzle tacos with spicy mayo sauce.Sprinkle remaining cilantro over top. Add remaining salsa to the bowl with remaining slaw, then toss to combine. Serve alongside.
