Jerk Shrimp Tacos with Pineapple Salsa and Slaw
Spicy grilled jerk shrimp tacos with grilled pineapple salsa, slaw, and cool and creamy pina colada crema.
Spicy grilled jerk shrimp tacos with grilled pineapple salsa, slaw, and cool and creamy pina colada crema.
- 1 pound (16-20) shrimp peeled and deveined
- 1/2 cup jerk marinade
- 2 cups cabbage sliced
- 1/2 cup pina colada crema (see below)
- 12 small corn tortillas warmed
- 2 cups grilled pineapple salsa (i added 1/2 red pepper diced this time.)
- 1/2 cup sour cream (or greek yogurt)
- 3 tablespoons pineapple
- 2 tablespoons coconut cream
- 1 tablespoon rum (or 1 teaspoon rum extract) (optional)
- Carbohydrate 259.671822640471 g
- Cholesterol 172.3651006 mg
- Fat 20.9880682480434 g
- Fiber 36.5612823501341 g
- Protein 56.1771682114846 g
- Saturated Fat 5.28839683519963 g
- Serving Size 1 1 Serving (705g)
- Sodium 427.406520649681 mg
- Sugar 223.110540290336 g
- Trans Fat 2.35163178136478 g
- Calories 1404 calories
Step-by-step
- Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night.
- Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
- Toss the cabbage in half of the crema.
- Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.
- Puree everything in a food processor and enjoy!
When working with a strict thirty-minute prep window, the kitchen workflow demands efficient multitasking rather than rushed chopping. Grilling shrimp requires intense, direct heat and unwavering attention because protein structures tighten rapidly over live fire. This assembly balances fiery jerk spice with sweet tropical fruit and rich dairy. Adjusting ingredient quantities up or down is entirely linear, meaning scaling this preparation for a crowd requires simply multiplying the base measurements by your yield factor.
- Marinate the peeled shrimp for a minimum of twenty minutes, but avoid exceeding twenty-four hours because the acid in commercial marinates will break down the delicate seafood proteins into a mushy texture.
- Thread the shrimp onto metal skewers rather than wood to prevent them from spinning when turned on the grill grates.
- Observe the shrimp closely while cooking over medium-high heat, watching for the flesh to transition from translucent gray to opaque pink and curl into a distinct loose 'C' shape within one to three minutes per side.
- Utilize un-shaken canned coconut milk if coconut cream is unavailable, skimming off the thick white layer that separates at the top of the can.
Warm corn tortillas just before assembly so they remain pliable enough to fold without cracking. Layering the dressed cabbage directly onto the warm base creates a moisture barrier that keeps the tortilla from getting soggy.
