Coconut Jerk Shrimp, Black Bean & Mango Tacos
"These are really good; and, just a bit different than the classic 'Mexican Taco.' The shrimp, are simply marinated and grilled. The salsa ... like any other salsa; but the sauce ... is the key to this taco. A creamy tangy coconut sauce. Now, like any taco ... you can garnish it with your favorite toppings. For me, I love avocado, toasted coconut, and cilantro for this recipe. It's a delicious 'tropical taco!' I actually like to serve these with coconut rice, fried plantains (tostones); and, a salad on the side. Serve family style; and, let everyone build their own taco. Prep time does NOT include the time for the shrimp to marinate."
Original is 3-4 servings
Ingredients
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- FOR SHRIMP
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- FOR SALSA
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- FOR COCONUT SAUCE
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- Garnish
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Nutritional
- Serving Size: 1 (587.2 g)
- Calories 989.6
- Total Fat - 21 g
- Saturated Fat - 10.9 g
- Cholesterol - 152 mg
- Sodium - 1280.8 mg
- Total Carbohydrate - 147.1 g
- Dietary Fiber - 32.3 g
- Sugars - 14.1 g
- Protein - 60.9 g
- Calcium - 442 mg
- Iron - 11.8 mg
- Vitamin C - 55.4 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Cabbage ... Add the cabbage to a small bowl; and, season with the vinegar and salt. Toss, and set to the side. Let the cabbage rest at least 15-30 minutes. The salt will draw out some of the moisture in the cabbage; and, it also softens the cabbage it bit. After it rests; drain, cover, and refrigerate until ready to use.
Step 2
Shrimp ... Add the seasoning, lime, oil, red pepper flakes, and shrimp to a small bowl (non-reactive, glass), or a ziploc bag; then, mix or close the bag - and shake. You want to make sure the shrimp are completely coated in the marinade. Refrigerate at least 30 minutes up to 1 1/2 hours; but, no longer. Then, remove from the marinade, set on the counter; and, let them rest at least 15-20 minutes before cooking. You never want to cook with cold seafood.
Step 3
Coconut ... Add the coconut to a non-stick pan (use the same pan you plan to cook the shrimp in); and toast the coconut in a dry pan, on medium heat - until golden brown. Transfer to a bowl, plate, or paper towel to cool. It literally takes just a couple of minutes; so, keep an eye on it.
Step 4
Coconut Sauce ... Add everything to a bowl and mix to combine. Season with salt if necessary; you shouldn't need any extra pepper. Cover and refrigerate until ready to use. You can really adjust the sauce to what you like. I often go a bit LESS sour cream; and, a bit more vinegar. It really depends on your tastes. So, try the basic recipe; then adjust accordingly.
Step 5
Salsa ... Add everything to a small bowl; and, mix. Season with salt and pepper to taste. I prefer to serve this room temperature.
Step 6
Shrimp ... Bring the same pan you used to toast the coconut up to high heat and add a little non-stick spray. The marinade already has some oil in it. Sear the shrimp on each side for a couple of minutes. It doesn't take very long; so, keep an eye on them. And, DO NOT crowd the pan as they cook. They will steam vs brown. As soon as they turn pink and begin to curl; they are done. Remove from the heat and transfer to a bowl; and, cover to keep warm.
Step 7
Tacos ... First, the tortillas - I like to warm them up before making the tacos. Since, we are not using the oven for anything; I prefer to use the microwave for this. I usually wrap up 4-5 tortillas in a damp paper towel; and, microwave 10 seconds on medium heat. Flip and microwave another 10 seconds. Perfectly warm - I like to wrap them up in a warm towel to serve; or, you can use a tortilla warmer if you have one. Just heat them up however you like.
Step 8
Cabbage and Salsa ... When you take the cabbage out of the refrigerator, just drain it one more time to be sure. As for the fruit, I love to serve that a bit more room temperature.
Step 9
Add the cabbage to your tortilla, top with 3-4 shrimp, salsa; and, finish with the coconut sauce. Now, garnish with the toasted coconut, scallions; and cilantro.
Step 10
Finish and ENJOY! ... I like to serve this family style. Put everything on the table; and, just let everyone make their own. Serve with a coconut rice, fried plantains (tostones); and, maybe a salad. It's a great tropical dinner!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the tortillas, use flour tortillas over corn for a softer texture.
- For the mango, pick a ripe mango that is slightly soft to the touch.
- For the shrimp, substitute chicken for a leaner protein option. The benefit of this substitution is that it is lower in fat and calories while still providing a tasty and filling meal. It also has a milder flavor, which allows the jerk seasoning and coconut sauce to really shine.
- For the coconut milk, substitute Greek yogurt for a tangy flavor. The benefit of this substitution is that the Greek yogurt will provide a similar tangy flavor as the coconut milk, but with fewer calories and fat. It also adds a creamy texture to the dish.
Vegetarian Option Replace the shrimp with diced portobello mushrooms. Marinate the mushrooms in the same jerk seasoning marinade for 30 minutes. Saute or grill the mushrooms until golden brown. Serve as you would the shrimp tacos.
Coconut Rice: A fragrant and flavorful side dish, coconut rice is a perfect accompaniment to the Coconut Jerk Shrimp, Black Bean & Mango Tacos. The sweetness of the coconut milk pairs perfectly with the spicy jerk seasoning of the tacos, while the fluffy texture of the rice adds a delicious contrast.
Cilantro-Lime Slaw: A bright and crunchy slaw, this dish is the perfect complement to the Coconut Rice and Coconut Jerk Shrimp, Black Bean & Mango Tacos. The freshness of the cilantro and lime juice are a great contrast to the richness of the coconut milk in the rice, while the crunchiness of the cabbage adds a delicious texture.
FAQ
Q: How long should I marinate the shrimp?
A: The shrimp should marinate for at least 30 minutes, up to 1 1/2 hours. However, you should not cook them with the marinade still on them, so let them rest for 15-20 minutes before cooking.
Q: What is the best way to cook shrimp?
A: The best way to cook shrimp is to sauté or grill them. For sautéing, heat a pan over medium-high heat and cook the shrimp for 2-3 minutes per side. For grilling, preheat the grill and cook the shrimp for 2-3 minutes per side.
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Fun facts:
The jerk seasoning used in this recipe is a traditional Caribbean spice blend. It was developed by the Maroons, a group of African slaves who escaped to the Caribbean and formed their own independent settlements in the 17th century.
The mango used in this recipe is native to South Asia and is one of the most widely cultivated fruits in the tropics. In India, it is known as the "king of fruits" and is associated with the Hindu god Krishna.