Jerk Shrimp Tacos with Cabbage & Orange Slaw

Jerk Shrimp Tacos

with Cabbage & Orange Slaw

30 MIN
4 Servings
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From the Test Kitchen

These shrimp tacos capture the spiced, smoky, sweet flavors of Jamaican jerk seasoning—tamed by a layer of lime-seasoned mayo. On the side, a wintry slaw studded with juicy bites of citrus completes the dish on a refreshing note.

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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Jerk Shrimp Tacos with Cabbage & Orange Slaw
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the radish; quarter lengthwise, then thinly slice crosswise. Peel and large dice the orange, discarding any seeds. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Cut off and discard the root end of the lettuce; thinly slice the leaves. Quarter the lime. Roughly chop the peanuts.

Make the slaw:
2 Make the slaw:

In a large bowl, combine the sliced cabbage and radish, diced orange, chopped shallot, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Warm the tortillas:
3 Warm the tortillas:

While the slaw marinates, place the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 6 to 8 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Cook the shrimp:
4 Cook the shrimp:

While the tortillas warm, pat the shrimp dry with paper towels. Place in a bowl. Season with salt, pepper, and up to 3/4 of the spice blend (you will have extra); toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Turn off the heat.

Season the lettuce:
5 Season the lettuce:

While the shrimp cook, place the sliced lettuce in a bowl. Add the juice of 1 lime wedge and a drizzle of olive oil; season with salt and pepper. Toss to coat.

Season the mayonnaise & serve your dish:
6 Season the mayonnaise & serve your dish:

In a bowl, combine the mayonnaise and the juice of the remaining lime wedge; season with salt and pepper to taste. Divide the seasoned mayonnaise among the warmed tortillas. Fill the tortillas with the cooked shrimp and seasoned lettuce. Serve the tacos with the slaw on the side. Garnish the slaw with the queso blanco (crumbling before adding) and chopped peanuts. Enjoy

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the radish; quarter lengthwise, then thinly slice crosswise. Peel and large dice the orange, discarding any seeds. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Cut off and discard the root end of the lettuce; thinly slice the leaves. Quarter the lime. Roughly chop the peanuts.

2 Make the slaw:

In a large bowl, combine the sliced cabbage and radish, diced orange, chopped shallot, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:
Warm the tortillas:
3 Warm the tortillas:

While the slaw marinates, place the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 6 to 8 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

4 Cook the shrimp:

While the tortillas warm, pat the shrimp dry with paper towels. Place in a bowl. Season with salt, pepper, and up to 3/4 of the spice blend (you will have extra); toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Turn off the heat.

Cook the shrimp:
Season the lettuce:
5 Season the lettuce:

While the shrimp cook, place the sliced lettuce in a bowl. Add the juice of 1 lime wedge and a drizzle of olive oil; season with salt and pepper. Toss to coat.

6 Season the mayonnaise & serve your dish:

In a bowl, combine the mayonnaise and the juice of the remaining lime wedge; season with salt and pepper to taste. Divide the seasoned mayonnaise among the warmed tortillas. Fill the tortillas with the cooked shrimp and seasoned lettuce. Serve the tacos with the slaw on the side. Garnish the slaw with the queso blanco (crumbling before adding) and chopped peanuts. Enjoy

Season the mayonnaise & serve your dish:
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