Splendid Seafood: Beach-Shack Tacos

I was looking through my freezer today wondering what I was going to make for dinner, when a package of shrimp fell on my foot! So I brainstormed for a while before I remembered this recipe! It's perfect for a light and healthy meal, plus you don't have to buy a ton of shrimp to make it, so its friendly on the budget too!

Beach-Shack Shrimp Tacos with Cucumber Salad
Grocery List:
Salad

2 cups sliced Kirby cucumbers

1/2 cup sliced radishes

1/4 cup torn cilantro leaves

2 Tbsp rice-wine vinegar

Tacos

8 corn tortillas

24 peeled raw jumbo shrimp (about 1 lb)

1 Tbsp Caribbean jerk seasoning

2 cups thinly shredded green cabbage

1 ripe mango, peeled and diced

1/4 cup sliced red onion

1/4 cup chopped cilantro

2 Tbsp light mayonnaise

1 Tbsp rice-wine vinegar

How to make it:

1. Salad: Combine ingredients in a bowl. Set aside.

2. Tacos: Coat a large nonstick skillet with nonstick 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 in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.

3. Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.

4. Toss remaining taco ingredients in a bowl until blended.

5. To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

Nutritional Information:
(makes 4 servings)
317cal
6g fat
5g fiber
6 WW points