When we were developing the content for our video to showcase our new spice blends, I said that we should make Jerk Shrimp Tacos. I thought they would look beautiful on camera sizzling in the pan, and being plated with Siete tortillas, topped with a colorful mango salsa. These tacos ended up being my favorite part of the video, and they were absolutely delicious to eat!

This recipe isn’t one that is typically enjoyed this time of year, but if you need a break from the rich comfort food that most of us are eating this time of year, this light and fresh recipe for shrimp tacos is just the thing to make.

The mango salsa can be made ahead of time, and is so delicious that you could (and will) eat it just by the spoonful! I couldn’t stop taking bites of it when we were filming the video for this recipe. It’s slightly sweet, tangy, and so so fresh. It is wonderful with salmon as well, and definitely with mahi mahi!

The Jerk shrimp comes together really quickly, and is so flavorful. For this, we just heated a stainless steel skillet with olive oil, added the shrimp, and once they are no longer translucent, we seasoned them liberally with our Jerk Seasoning. There wasn’t much measuring going on, but I’d say approximately a teaspoon of spice to season them.

We of course used the Siete tortillas for this recipe, how could we not?! We love Siete, and their cassava and coconut tortillas are our favorite. They have the perfect texture, and wonderful flavor. Bill has used them to make skillet pizza, and even crepes! If there is a way to make something into a dessert, Bill will figure it out. (TRUE! -Bill)

I hope this recipe for flavorful and refreshing tacos brightens up the winter months for you, and you enjoy it just as much as we did!

-Hayley

Jerk Shrimp Tacos with Mango Pomegranate Salsa

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We LOVE fish tacos, and they are super tasty when you use Jerk Seasoning. This recipe for Jerk Shrimp Tacos is light, and refreshing topped with our Mango Pomegranate Salsa.

by The Primal Palate Team

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Serves: 4

Serves: 4

Ingredients

• 1 lb 1 lb 1 lb Raw Shrimp, large or jumbo, peeled and deveined
• 1 tsp 1 tsp 1 tsp Primal Palate Jerk Seasoning
• 1 Tbsp 1 Tbsp 1 Tbsp Extra Virgin Olive Oil
• 1 cup 1 cup 1 cup Vine-ripened Tomato, seeded and diced (1 large tomato)
• 1 cup 1 cup 1 cup Green Bell Peppers, seeded and diced (1 bell pepper)
• 2/3 cup 2/3 cup 2/3 cup Mango, peeled, and diced (1 mango)
• 2 Tbsp 2 Tbsp 2 Tbsp Red Onion, diced fine
• 1/3 cup 1/3 cup 1/3 cup Pomegranate, seeds
• 1 Tbsp 1 Tbsp 1 Tbsp Lime Juice, (juice of 1/2 lime)
• 1 pinch 1 pinch 1 pinch Himalayan Pink Salt
• 1 pinch 1 pinch 1 pinch Cilantro, for garnish
• 2 cups 2 cups 2 cups Romaine Lettuce, shredded
• 4 4 4 Cassava Flour Tortillas (Siete)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a medium size mixing bowl, combine the tomato, green bell pepper, mango, red onion, and pomegranate seeds.
2. Drizzle with olive oil and lime juice, and stir to combine evenly.
3. Add a pinch of salt, and chopped cilantro.
4. Heat a stainless steel skillet over medium heat with about a tablespoon of olive oil.
5. Add the shrimp to the skillet, and cook on either side until they are pink, and no longer translucent, just a couple minutes per side.
6. Season with a teaspoon of Jerk Seasoning, and toss to combine evenly over the shrimp.
7. Warm the tortillas over a burner on the stove.
8. To plate, add some shredded lettuce, the shrimp, and top with the salsa. Add additional cilantro if desired.