Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema

By garciamoss

Ingredients

• Jerk Marinade:
• 1 pound (16-20) shrimp, peeled and deveined
• 1/2 cup jerk marinade
• 2 cups cabbage, sliced
• 1/2 cup pina colada crema (see below)
• 12 small corn tortillas, warmed
• 2 cups grilled pineapple salsa
• 1 + scotch bonnet pepper
• 2 cloves garlic
• 1 tablespoon ginger, grated
• 2 green onions
• 1 tablespoon thyme, chopped
• 1 tablespoon allspice
• 3/4 teaspoon nutmeg
• 3/4 teaspoon cinnamon
• 1 teaspoon pepper
• 1 tablespoon brown sugar
• 1 tablespoon oil
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 1 tablespoon dark rum
• 1/2 orange, juice and zest
• 1 lime, juice and zest
• Pina Colada Crema:
• 1/2 cup sour cream (or Greek yogurt)
• 3 tablespoons pineapple
• 2 tablespoons coconut cream
• 1 tablespoon rum (or 1 teaspoon rum extract) (optional)

Details

Adapted from closetcooking.com

Preparation

Step 1

Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night.
Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
Toss the cabbage in half of the crema.
Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.

Marinade:
Puree everything in a food processor.

Crema:
Puree everything in a food processor and enjoy!