Jerk Shrimp Tacos

For the jerk shrimp:

• 1 tbsp light tamari (or light soy sauce)
• zest from one lime
• 1 clove garlic, smashed
• 1/2 to 1 habanero pepper (or scotch bonnet), finely chopped (depending on spice preference)
• 1 tbsp dry jerk spice blend, recipe below
• 1/2 tsp Chinese five spice
• 3/4 tsp kosher salt
• 2 tbsp avocado oil (or other neutral oil)
• 1 lb raw shrimp (peeled and deveined)

For the Jerk spice blend:

If you're using this DIY version, make this ahead of time and then store in a sealed container.

• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp cayenne
• 1 tsp red pepper flakes (optional)
• 2 tsp smoked paprika
• 1 tsp allspice
• 1 tsp white pepper
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp thyme
• 1 tbsp coconut sugar
• 1 tsp kosher salt

For the mango salsa:

• 1 1/2 cups chopped mango
• 1/4 red onion (small), chopped fine
• 1/2 cup cilantro, chopped
• 1/4 cup mint, chopped (optional)
• juice of one lime

For serving:

• corn tortillas, warmed
• thinly sliced cabbage
• avocado, cubed (optional)

To make the jerk shrimp:

1. Place the shrimp in a large bowl and add the tamari, lime zest, garlic, pepper, jerk spice blend, Chinese five spice, salt and oil. Mix well to combine. Transfer to a large ziploc bag, or keep it in the bowl and cover with wrap.
2. Place in the fridge to marinate for a few hours (or overnight).
3. When ready to cook, heat a large cast iron skillet over medium heat. Once hot, transfer the shrimp and any marinade (working in batches) and cook for two to three minutes and then flip and cook for two minutes, or until cooked through. Remove and set aside.

To make the mango salsa:

1. In a medium sized bowl, combine the mango salsa ingredients and season with a pinch of salt. Set aside.

To serve:

1. Toss the cabbage with a drizzle of avocado oil and lime juice.
2. Place the cabbage in a taco, followed by the shrimp and then the mango salsa.
3. Serve with a squeeze of lime juice and lime wedges on the side. Enjoy!