JamaicanJerk Shrimp Tacos

To Make the Tacos

• 1 lb.

  wild shrimp peeled and deveined (21-30 count)

• 1½

  tsp Healthy On You® No Woman No Spice Jamaican Jerk spice

• 1 tbsp
  olive oil
• 1
  small sized beet julienned or spiralized
• 1
  fennel bulb julienned or spiralized
• 8
  small corn tortillas

To Make the Jerk Taco Sauce

• 2

  tsp (or more) Healthy On You® No Woman No Spice Jamaican Jerk spice 

• 1 cup
  plain low-fat yogurt/sour cream
• 1 tbsp
  fresh lemon juice
• ¼ cup
  chopped cilantro
• 1 tsp
  sea salt and fresh ground pepper

Prepare the Shrimp

1. In a medium-sized bowl, combine the shrimp and No Woman No Spice spice blend and olive oil. Cover and refrigerate for two hours.

Prepare the Beets and Fennel

1. These are couple quick suggestions for evenly cutting: If using a spiralizer, spiralize the beets and fennel and set aside.
2. If using a mandolin, thinly shave red or yellow beets into thin rounds. Stack the rounds one inch thick, and cut thinly to make julienned strips, set aside.
3. Cut the fennel down the center and core the center out with a sharp knife. With the outer white parts only, julienne the fennel into thin strips.

To Make the Jerk Sauce

1. combine the yogurt/sour cream, “No Woman No Spice” spice blend, lemon juice and salt in a small bowl. Refrigerate until ready to use.

Make the Tacos

1. pre-heat broiler to 500°F. Line a baking tray with foil and add the shrimp in one layer. Broil for 10 minutes turning once. Remove from oven when the shrimp begin to turn opaque. Be careful not to overcook.
2. Build the tacos by warming small corn tortillas. First, add a generous spread of the prepared jerk sauce to the center of the tortilla, add the shrimp on top of the sauce and top the shrimp with fennel, beets and cilantro.
3. Serve immediately with jerk sauce on the side.