1.Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night.
2.Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
3.Toss the cabbage in half of the crema.
4.Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.
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)
1.Puree everything in a food processor and enjoy!
Tip: If you cannot find coconut cream, open a can of coconut milk without shaking it and use the thick white part on the top which is coconut cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (705g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 189 (13%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 9g|
|Cholesterol 172.4mg||53 %|
|Sodium 427.4mg||15 %|
|Potassium 1314mg||35 %|
|Total Carbohydrate 259.7g||76 %|
|Dietary Fiber 36.6g||146 %|
|Sugars, other 223.1g|
|Protein 56.2g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1404
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