Shrimp Taco with Cucumber Salad

Recipe Ingredients

Salad
2 cups sliced Kirby cucumbers
1⁄2 cup sliced radishes
1⁄4 cup torn cilantro leaves (not going to be in mine)
2 Tbsp rice-wine vinegar
Tacos
8 corn tortillas
24 peeled raw jumbo shrimp (about 1 lb)
1 Tbsp Caribbean jerk seasoning
2 cups thinly shredded green cabbage
1 ripe mango, peeled and diced
1⁄4 cup sliced red onion
1⁄4 cup chopped cilantro (not going to be in mine)
2 Tbsp light mayonnaise
1 Tbsp rice-wine vinegar
Recipe Preparation

Salad: Combine ingredients in a bowl. Set aside.
Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.

Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; sauté 3 minutes or until cooked through. Remove to a plate.
Toss remaining taco ingredients in a bowl until blended.

To assemble the Tacos: Top each tortilla with about 1⁄2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.