Shrimp Tacos

Prepare all ingredients before cooking: peel and devein the shrimp, dice the mango into small pieces, prepare the coleslaw, and have the taco shells ready. Pat the shrimp dry with paper towels to ensure they cook properly and brown evenly.

Season the shrimp generously with jerk seasoning, tossing to coat evenly. Let the shrimp sit for 2–3 minutes to allow the flavors to adhere.

Heat oil for sautéing in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.

Add the seasoned shrimp to the hot skillet in a single layer and cook without stirring for 2 minutes until the undersides turn pink.

Flip the shrimp and cook for another 1–2 minutes until they are opaque throughout and cooked through.

Remove the shrimp from heat and transfer to a clean plate.

Warm the taco shells according to package directions, either in the oven or by heating them in a dry skillet for 20–30 seconds per side.

Assemble the tacos by placing a portion of coleslaw into each warm taco shell as the base.

Top the coleslaw with the cooked jerk shrimp, dividing evenly among the shells.

Finish each taco with a spoonful of diced mango and serve immediately while the shells are still warm.