Shrimp Tacos With Cucumber Salad - cooking recipe

Ingredients

Salad
2 cups kirby cucumbers, sliced
1/2 cup radish, sliced
1/4 cup fresh cilantro, chopped
2 tablespoons rice wine vinegar
Tacos
8 corn tortillas
24 raw jumbo shrimp, peeled (about 1 lb.)
1 tablespoon caribbean jerk seasoning (or Adobo)
2 cups green cabbage, thinly shredded
1 ripe mango, peeled and diced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons light mayonnaise
1 tablespoon rice wine vinegar

Preparation

Salad: Combine ingredients in a bowl. Set aside.
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.
Sprinkle shrimp with jerk seasoning or Adobo. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
Toss remaining taco ingredients in a bowl until blended.
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.