Jerk Shrimp Wraps with Grilled Cabbage and Mango Slaw
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
4
Mission Carb Balance Soft Taco Flour Tortillas, warmed -
1
lb. Shrimp, peeled and deveined, tails removed (16 to 20 count) -
2
tbsp. Jerk marinade, prepared -
¼
Red cabbage, cut into 2 wedges -
¼
Green cabbage, cut into 2 wedges -
¼
cup Olive oil -
¼
cup Lime juice -
1
tbsp. Ginger, minced -
1
tsp. Honey -
½
tsp. Salt -
½
tsp. Pepper -
¼
tsp. Cayenne pepper -
1
Mango, ripe, peeled and sliced -
4
Green onions, thinly sliced -
2
tbsp. Cilantro, finely chopped
INSTRUCTIONS
-
Step 1
Toss shrimp with jerk marinade; let stand for 5 minutes.
-
Step 2
Preheat grill to medium-high heat; grease grate well. Grill shrimp for 2 to 3 minutes per side or until grill marked and cooked through.
-
Step 3
Grill cabbage quarters for 3 to 5 minutes per side or until lightly charred. Let cool slightly; shred cabbage.
-
Step 4
Toss together cabbage, olive oil, lime juice, ginger, honey, salt, pepper and cayenne pepper. Stir in mango, green onions and cilantro; let stand for 20 minutes.
-
Step 5
Warm tortillas according to package directions. Spoon grilled shrimp evenly down along the center of each tortilla, leaving 1-inch border all around. Top with cabbage slaw. Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.