Taco Night!

Now before you get all “what’s so special about taco night” on me, let me just say these aren’t any regular Old El Paso tacos.  These are healthy, jazzed up, gluten-free, delicious Jerk Shrimp Tacos!

And for another cooking lesson, I figured a simple Jerk sauce was something great to teach.  It’s easy peasy, but ever-so delicious.

Given that my Jerk sauce is quite spicy, I decided to make a Honeydew Salsa to cool any lasting heat on the tongue.  I’m very much into my fruit salsas this year, which, believe me, I couldn’t tell you why considering I’ve never really even been a fan of eating them – let alone making them.

The fascination started with my Fresh Cherry Salsa and has now been reinvented with the juicy melon that seems to always be in season.

**Just a heads up – the salsa can absolutely be made with Cantaloupe. However, I’m just more of a fan of Honeydew which is why I used it.**

***Also, if you’re not a fan of shrimp – make these with chicken or steak! Delish!***

Jerk Shrimp Tacos with Honeydew Salsa
Serves 6 – 8 

Ingredients; Jerk Shrimp
  • 3 lbs uncooked, deveined shrimp (I used frozen – but up to you if you want to spend the extra money)
  • 2 tsp dried thyme
  • 2 tsp allspice
  • 2 tsp cinnamon
  • 2 tsp cayenne (or less if you want it less spicy)
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup white onion, minced
  • 2 cloves garlic, minced
  • 2 limes, juiced
  • 1/4 cup EVOO
  • Plenty of corn tacos – I like the small ones – but whatever your preference is, use them
  • Tomato, diced (for garnish)
  • Baby arugula (for garnish)
  • Jalapeno, diced (for garnish)

In a large bowl, or plastic freezer bag, toss in your ingredients for the jerk sauce (thyme to EVOO).  Peel your shrimp and add to the marinade.  Combine to coat the shrimp thoroughly.  Place aside for no longer than 30 minutes. In the mean time prepare your salsa.

Once the 30 minutes is up.  Heat a large skillet over medium high heat. Add a little EVOO and cook the shrimp until pink and firm but not rubbery. 
Serve with corn tortillas, honeydew salsa, avocado crema, pico de gallo, and your choice of toppings.
Ingredients; Honeydew Salsa
  • 1 honeydew, peeled, seeded, cut into 1/4-in dice
  • 1/2 cup red onion, 1/4-in dice
  • 1 jalapeno, minced
  • 1 handful cilantro leaves, chopped
  • 1 lime, juiced
  • S&P


Combine all ingredients in a bowl, and let side aside to allow the flavours to combine for at least 20 minutes. 

I also opted to make a variation on Guacamole, that I actually appreciate more for it’s simplicity.  I like to call it an Avocado Crema.

What’s in it?

Avocado….. Greek Yoghurt……….S&P. Blend until smooth in a food processor or blender. Yummmm.

Why take the time to create these tacos when you can just go to the grocery store and grab the prepackaged stuff??? Because it’s fun. Grab a couple of Pacifico’s and a few friends, and whip up this delectable feast that’s sure to please.

Be careful of the heat – make sure you try the Jerk sauce before adding all of the shrimp to it. If it’s too spicy add some honey or a little more lime to cut it back a bit.  Just make sure you wash your hands thoroughly before touching any sensitive body part – especially the eyes. You can also wear gloves should you be nervous about handling peppers.

So, the weekends coming, it’s supposed to be a beautiful day on Saturday! What are you going to do? Have a couple buddies over and try out these tacos, right?????


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