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Caribbean Jerk Shrimp Taco with Plum Salsa

Molly Kumar
  • 19 minutes
  • Serves 12

INGREDIENTS

10

Medium Cooked Tortilla - you may use any tortilla of choice.

1 lb

Cleaned Frozen Shrimp - frozen or fresh.

2 tbsp

El Yucateco® Red Chile Habanero

1 1/2 cups

Shredded Red Cabbage - you may use green cabbage too.

1 tsp

Caribbean Spice - homemade or store bought

1

Small Onion - thinly sliced

1

Lemon - chopped in 6 pieces

1/2 cup

Sour Cream - whisked

2 tbsp

Shredded Cheese - use as per taste

1/4 cup

Fresh Cilantro - chopped

3 tbsp

Olive Oil - for frying the shrimp

2

Large Plums - chopped thinly.

2 tbsp

Chopped Onions - thinly chopped

1 tsp

Vinegar

3

Cilantro Leaves - thinly chopped

Salt - as per taste

Pepper - as per taste