Description
Flavorful Caribbean Shrimp Tacos with Cabbage Mango Slaw and Cuban Style Blackbeans…healthy and flavorful!
Ingredients
Units
Scale
- 1 lb large raw shrimp- thawed, peeled and deveined
- 1–2 tsp oil
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tsp yellow curry powder
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 teaspoon cumin
- 1/2 tsp ground ginger
- 1/4 tsp cayenne or chipotle powder
Mango Cabbage Slaw– 2 Cups
Cuban Style Black Beans (1 can) – or sub 1 can ( egular) black beans seasoned with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon chili powder and salt & pepper to taste.
6-8 toasted corn & flour tortillas ( 6-inches)
Chipotle Mayo ( optional, but tasty!)
Instructions
- Pat dry shrimp well. Drizzle with just enough oil to lightly coat- 1 to 2 teaspoons.
- Mix all spices, salt and sugar in a small bowl. Toss spices with shrimp, mixing well. Set aside and make Mango Cabbage Slaw.
- Grill the shrimp over medium-high heat…or pan-sear on med-high in a well oiled cast-iron skillet, until just cooked. Squeeze with 1/2 of a lime.
- Serve with grilled or toasted tortillas ( this is important, see above) and Cuban Style Black beans ( black beans seasoned with cumin, coriander, chili powder (or chipotle), salt and pepper )- or purchase “cuban style” canned black beans from Trader Joes ( see post).
- Optional: Drizzle with Chipolte Mayo for even extra flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 445
