Shrimp Tacos With Cucumber Salad

• Salad
• 2 cups kirby cucumbers, sliced
• 1/2 cup radish, sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons rice wine vinegar
• Tacos
• 8 corn tortillas
• 24 raw jumbo shrimp, peeled (about 1 lb.)
• 1 tablespoon caribbean jerk seasoning (or Adobo)
• 2 cups green cabbage, thinly shredded
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons light mayonnaise
• 1 tablespoon rice wine vinegar

1. Salad: Combine ingredients in a bowl. Set aside.
2. Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
3. Sprinkle shrimp with jerk seasoning or Adobo. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
4. Toss remaining taco ingredients in a bowl until blended.
5. To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

salad, kirby cucumbers, radish, fresh cilantro, rice wine vinegar, tacos, corn tortillas, jumbo shrimp, caribbean jerk seasoning, green cabbage, mango, red onion, fresh cilantro, light mayonnaise, rice wine vinegar

Taken from www.food.com/recipe/shrimp-tacos-with-cucumber-salad-322720 (may not work)