Lunch: Beach-Shack Shrimp Tacos with Cucumber Salad

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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