Jamaican Shrimp Tacos with Mango Salsa

Serves 4
For the shrimp:
  • 2 pound raw medium or large shrimp, peeled and deveined
  • 2 tablespoons Jamaican curry powder (or yellow curry powder)
  • 1 cup Jamaican Jerk Barbecue sauce
  • 1-2 tablespoons olive oil
For the salsa:
  • 2 large mangos, finely diced
  • 1 red onion, finely diced
  • 1 8-oz can crushed pineapple
  • 3-4 bell peppers (yellow, red, or orange), finely diced
  • 1/2 cup chopped cilantro
  • black pepper
For serving: (all garnishes are optional. Obviously I want them all)
  • Small corn or flour tortillas (we used flour, they’re more durable)
  • Shredded cheese
  • Lettuce or spinach (we used spinach)
  • Hot sauce
  • Finely diced or thinly sliced radishes
  • Lime wedges/juice
  1. Prepare the salsa: Slice, dice, and mix. Crush if you want. EASY! (This recipe makes a lot, so expect leftovers.)
  2. Prepare the shrimp: In a large bowl, toss the shrimp with the curry powder and barbecue sauce and let it marinate for about 30 minutes. 
  3. Heat a large saute pan over medium temperature. 
  4. Add the olive oil to the pan and heat for about 1 minute. 
  5. Add in the shrimp, and cook, stirring occasionally, until shrimp are evenly cooked and not translucent at all (about 5 minutes). 
  6. Serve immediately with garnishes!