Recipes 2014- Cucumber Salad Beach- with Shack Shrimp Tacos

ingredients

3 Kirby cucumbers, sliced (2 cups)

8 radishes, sliced (1/2 cup)

1/2 cup(s) fresh cilantro leaves

2 tablespoon(s) rice-wine vinegar

1/4 small green cabbage, thinly shredded (2 cups)

1 ripe mango, peeled and diced

1/2 small red onion, sliced

2 tablespoon(s) mayonnaise

8 corn tortillas

4 teaspoon(s) canola oil

1 pound(s) peeled and deveined jumbo shrimp, (about 24)

1 tablespoon(s) Caribbean jerk seasoning

Read more:  1000 Paleo Recipes

Directions

1. In a medium bowl, combine the cucumbers, radishes, ¼ cup cilantro and 1 Tbsp rice wine vinegar. In a large bowl, whisk together the mayonnaise and remaining 1 Tbsp rice vinegar. Add the cabbage, mango and red onion and toss to combine.
2. Heat a large nonstick skillet over medium heat. Brush both sides of the tortillas with 2 tsp oil. Add tortillas in a single layer 2 or 3 at a time and cook until softened and golden brown in spots, 1 minute per side. Transfer to a plate and cover with foil to keep tortillas warm and pliable.
3. Wipe out the skillet and heat the remaining 2 tsp oil over medium heat. Season the shrimp with the jerk seasioning and cook until opaque throughout, about 2 minutes per side; transfer to a plate.
4. Fill the tortillas with the shrimp and cabbage mixture. Serve with the cucumber salad.

Read more:  1000 Paleo Recipes