Shrimp Tacos with Mango Cabbage Slaw

Ingredients

• 1 lb large raw shrimp- thawed, peeled and deveined
• 1–2 tsp oil
• 1/4 tsp salt
• 1/4 tsp sugar
• 1 tsp yellow curry powder
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/2 teaspoon cumin
• 1/2 tsp ground ginger
• 1/4 tsp cayenne or chipotle powder

Mango Cabbage Slaw:

Cuban Style Black Beans (1 can) – or sub 1 can ( regular) black beans seasoned with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon chili powder and salt & pepper to taste.

6-8 toasted corn & flour tortillas ( 6-inches)

Directions

1. Pat dry shrimp well. Drizzle with just enough oil to lightly coat- 1 to 2 teaspoons.
2. Mix all spices, salt and sugar in a small bowl. Toss spices with shrimp, mixing well. Set aside and make Mango Cabbage Slaw.
3. Grill the shrimp over medium-high heat…or pan-sear on med-high in a well oiled cast-iron skillet, until just cooked. Squeeze with 1/2 of a lime.
4. Serve with grilled or toasted tortillas ( this is important, see above) and Cuban Style Black beans ( black beans seasoned with cumin, coriander, chili powder (or chipotle), salt and pepper )- or purchase “cuban style” canned black beans from Trader Joes.