Jerk Shrimp Tacos with Mango Pomegranate Salsa (Edit recipe)

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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.

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PREP TIME

30 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4

Ingredients

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

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Process

Cook Mode

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

In a medium size mixing bowl, combine the tomato, green bell pepper, mango, red onion, and pomegranate seeds.
Drizzle with olive oil and lime juice, and stir to combine evenly.
Add a pinch of salt, and chopped cilantro.
Heat a stainless steel skillet over medium heat with about a tablespoon of olive oil.
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.
Season with a teaspoon of Jerk Seasoning, and toss to combine evenly over the shrimp.
Warm the tortillas over a burner on the stove.
To plate, add some shredded lettuce, the shrimp, and top with the salsa. Add additional cilantro if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	148
Fat:	8 g
Carbohydrates:	3 g
Protein:	16 g
Cholesterol:	165 g
Sodium:	728 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.