Gotta love Tuesdays! This is one of my favorite recipes and best part is you can buy the Healthy On You®Jamaican Jerk Spice at the Cardiff Seaside Market along with other spices in my line. I've taught this recipe in my cooking class and its always a hit!
1 lb. wild shrimp peeled and de-veined (21-30 count)
1½ tsp. Healthy On You® Jamaican Jerk Spice
1 tbsp. olive oil
1 small sized beet julienned or spiralized
1 small fennel bulb julienned or spiralized
16 small corn tortillas or butter lettuce leaves
Taco Jerk Sauce
2 tsp. (or more) Healthy On You® Jamaican Jerk Spice
1 cup plain yogurt or Cacique Mexican Crema
1 tbsp. fresh lemon juice
¼ cup chopped cilantro
In a medium sized bowl, combine the shrimp and jerk seasoning and olive oil. Cover and refrigerate for two hours.
If using a mandolin, thinly shave red or yellow beets into thin rounds. Stack the rounds 2-3 in thickness, and cut thinly to make julienned strips, set aside. 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: combine the yogurt and Jerk Spice and lemon juice in a small bowl.
To cook the marinated shrimp: set broiler to 500 degrees. 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 begins to turn opaque. Be careful not to over cook.
Build the taco 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. Serve immediately with jerk sauce on the side. Enjoy!
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.