Jerk Shrimp Tacos with Buffalo Soldier
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Caribbean
Author:
Homero Gonzalez
Servings
6-8 tacos
Prep Time
30 minutes
Cook Time
15 minutes
Crank up the grill for some fresh spicy bites in the form of these delicious shrimp tacos! This one comes together in no time at all and is sure to impress with it's bright colors, delicious fresh and fruity scents, and absolutely great flavor. Nothing could be better on a beautiful day outdoors, or inside!
Ingredients
For the Shrimp
-
2lbs shrimp, large or bigger
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¼ cup Buffalo Soldier
-
salt + pepper, to taste
-
splash of neutral oil, to coat
For the Creamy Sauce
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½ cup mayonnaise
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½ cup kefir or yogurt (plain)
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2 tbsp Buffalo Soldier (or Wounded Lion)
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1 tsp coriander
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¼ of a lime, juiced
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salt + pepper, to taste
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¼ tsp MSG (optional)
For the Pineapple Pico
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1 cup pineapple, diced small
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½ cup tomato, diced small
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½ red onion, diced small
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1 small red bell pepper, diced small
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1 jalapeno, seeded & diced small
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small bunch of cilantro, finely chopped
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1-2 limes, halved
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a pinch or two of salt
To Assemble
-
6-8 corn or flour tortillas
Directions
For the Creamy Sauce
Mix together all ingredients, adjust seasoning and acidity to taste
Cover and place in the fridge until final pickup
For the Pineapple Pico
Mix together all diced fruits and vegetables with the juice of one lime and a pinch of salt
Adjust salt and acidity to taste
Cover and place in the fridge until final pickup
For the Shrimp
If the shrimp is frozen, thaw according to package directions. If shell-on, remove the shells
Toss together shrimp, Buffalo Soldier, salt + pepper, and a small splash of oil
Optionally, allow to marinade for 15-30 minutes
If grilling, you can skewer the shrimp for easier moving
If broiling, line a sheet pan with aluminum foil and set rack on the top, right below the element
Final Pickup
Preheat grill, broiler, or air fryer to High
Cook shrimp until flesh is just opaque, or an internal temp of 145F, this will not take longer than a couple of minutes per side.
Shrimp should be lightly charred on the outside and tender and delicious inside
DO NOT OVERCOOK
As shrimp is cooking, add tortillas alongside to get warmed & toasted
Assembly
Cover toasted/grilled tortillas with a layer of creamy sauce, top with jerk shrimp, cover with pineapple pico, and add a squeeze of lime if desired
Consume immediately
Recipe Note
The creamy sauce and pico will develop in flavor as they hang out in the fridge, so make these first after starting to defrost the shrimp! By the time you're done with those two, the shrimp will be ready to peel unless you bought it pre-peeled.
Additionally, this recipe can be made with seafood other than shrimp! Try it with tilapia, mahi mahi, or salmon!
