Coconut Jerk Shrimp, Black Bean & Mango Tacos
Created by Kchurchill5 on April 25, 2016
- Servings: 3-4
- Prep Time: 15m
- Cook Time: 20-25m
- Recipe #23592
Ingredients
- 240 grams tortillas (8 flour tortillas, 6 inch, I prefer flour vs corn for this recipe, see note below)
- 2 1/2 cups shredded cabbage (green)
- 1 1/2 teaspoons rice wine vinegar
- 1/2 teaspoon salt
- FOR SHRIMP
- 3/4 pound shrimp (large shrimp, peeled devined and tails removed)
- 1 1/2 tablespoons Jerk seasoning
- Lime (1/2 lime, juiced)
- Red pepper flakes, pinch
- 2 teaspoons olive oil
- FOR SALSA
- 1 can (15 ounce) black beans (drained and rinsed)
- 1 mango (large mango, small diced)
- 1/2 cup diced red onion (1 small onion)
- 1/2 cup diced cucumber (1/2 cucumber, peeled lightly seeded and small diced)
- Kosher salt
- Pepper
- FOR COCONUT SAUCE
- 3 to 4 ounces sour cream (1/3 to 1/2 cup)
- 45 grams coconut milk (3 tablespoons, not coconut water or cream of coconut)
- 1 lime, juiced
- Lime (1/2 lime, zested)
- 1 tablespoon rice wine vinegar
- 3 to 4 tablespoons cilantro, fine minced
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin
- Red pepper flakes, pinch
- Kosher salt, to taste
- Garnish
Ingredients
- 1/2 cup grated coconut (toasted)
- Cilantro, chopped
- Chopped scallions (white and green parts)
- Pepper
- FOR COCONUT SAUCE
- 3 to 4 ounces sour cream (1/3 to 1/2 cup)
- 45 grams coconut milk (3 tablespoons, not coconut water or cream of coconut)
- 1 lime, juiced
- Lime (1/2 lime, zested)
- 1 tablespoon rice wine vinegar
- 3 to 4 tablespoons cilantro, fine minced
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin
- Red pepper flakes, pinch
- Kosher salt, to taste
- Garnish
- 1/2 cup grated coconut (toasted)
- Cilantro, chopped
- Chopped scallions (white and green parts)
How to Make
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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.
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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.
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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.
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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.
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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.
How to Make
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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.
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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.
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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.
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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.
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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!