Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema

• Meat

  • 1/2 cup Jerk marinade

• Seafood

  • 1 lb (16-20 shrimp

• Produce

  • 2 cups Cabbage

• Condiments

  • 2 cups Pineapple salsa

• Bread & Baked Goods

  • 12 Corn tortillas, Small

• Beer, Wine & Liquor

  • 1/2 cup Pina colada crema

Found on closetcooking.com

Description

Ingredients

• 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)

Directions

• 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!