These Jerk shrimp tacos are the perfect busy mom meal. Especially when you can cook the shrimp in the air fryer in 4 minutes and assemble the remaining ingredients while they are cooking. If you love Tex-Mex food, try this steak enchilada skillet or these Tex-Mex egg rolls.
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ORIGINS OF JERK COOKING
Jerk is a style of cooking native to Jamaica where meat is either dry rubbed or wet marinated in a hot spice mixture called Jamaican jerk spice. The spice mixture is savory, sweet and extremely spicy if you’re not used to foods that pack a certain amount of heat. The heat stems primarily from the scotch bonnet peppers that are used to make the spice. Traditionally, jerk seasoning was used for cooking pork however now it is used on a variety of meats like chicken, seafood and beef.
If you want to learn more about the history of traditional jerk seasoning, you can read more about it here.
WHY JERK SHRIMP TACOS
These jerk shrimp tacos are insanely good. Mixed with a bit of that sweet heat and paired with a pineapple salsa and avocado crema to cool things down. It hits all the right flavor combinations to make these tacos explode in your mouth.
One of the best things about these tacos is that you can control the heat level. If you like things spicy, then you can add more of the jerk seasoning or if using the pre-made there is a spicy version. If you like your heat level a bit more tame, then using the mild version of the pre-made marinade and pairing it with citrus will cut the heat level.
The main ingredients for this recipe is pretty simple and you will most likely have most of the ingredients on hand. If not, a quick trip to the store is all you will need to pick up a few key items.
For this jerk shrimp taco recipe you will need:
- Jerk seasoning
- Corn tortillas
- Diced pineapples
- Orange bell pepper
- Red Onion
- Plain greek yogurt
Lettuce slaw mix
HOW TO MAKE THE TACOS
In a large bowl, peel and devein the shrimp. Add 1.5 tbsp of jerk seasoning and stir to thoroughly coat. Set aside for 10 – 15 minutes for a quick marinade
While the shrimp is marinating, dice your pineapple, orange bell pepper, tomato, red onion, jalapeno and cilantro and stir to combine. Once combined, squeeze ½ lime juice and stir again to evenly distribute the citrus.
In another small bowl, add ½ the avocado and 1.5 tbsp of plain greek yogurt and juice of ¼ lime wedge and stir until smooth.
Next, cook the shrimp in the air fryer on 400 degrees for 4 – 6 minutes or until shrimp is pink and cooked through. If you do not have an air fryer, heat a non-stick skillet to medium heat and spray with a high heat oil like avocado oil. Pan fry the shrimp on both sides until the shrimp is pink and firm.
Optional step, in a smaller non-stick skillet, heat to medium high heat and spray with avocado oil. Heat the corn tortillas on both sides until the tortillas are toasted on both sides.
ASSEMBLING THE JERK SHRIMP TACOS
To assemble the tacos, place your toasted corn tortillas on a large plate. Next add your lettuce slaw mix (if using). Add the air fried jerk shrimp and scoop 1 tbsp of pineapple salsa on top. Lastly, squeeze the avocado crema on top of the tacos and top with extra cilantro.
Jerk Shrimp Tacos
- 1 air fryer
- 1 lb Shrimp Peeled & Deveined
- 1.5 tbsp Jerk Seasoning
- 1 pkg Corn Tortillas
- 1 can Pineapples Diced
- 1 tsp Jalapeños Chopped
- 1/4 cup Orange bell pepper Diced
- 1/4 cup Tomato Chopped
- 1/4 cup Red Onion Chopped
- 1 tbsp Cilantro
- 1/2 Lime Squeezed
- 1/2 Avocado
- 1.5 tbsp Greek Yogurt Plain
- 1/4 wedge Lime Squeezed
- Lettuce Slaw Mix
- In a large bowl, peel and devein the shrimp. Add 1.5 tbsp jerk seasoning and stir to throughly coat.
- Set shrimp aside while making the pineapple salsa and avocado crema
- While the shrimp is marinating, dice your pineapple, orange bell pepper, tomato, red onion, jalapeño and cilantro and stir to combine. Once combined squeeze 1/2 lime juice and stir again to evenly distribute the citrus
- In another small bowl add the avocado, greek yogurt and lime juice and stir until smooth
- Next, cook the shrimp in the air fryer on 400 degrees for 4 – 6 minutes or until shrimp is pink and cooked through.
- In a smaller non-stick skillet heat to medium heat & spray with avocado oil.
- Heat the corn tortillas on both sides until the tortillas are toasted on both sides