• 2 CUPS OF SLICED CUCUMBER
  
• 1/2 CUP SLICED RADISHES
  
• 1/4 CUP TORN CILANTRO LEAVES
  
• 2 TBSP RICE-WINE VINEGAR
  
• 8 CORN TORTILLAS
  
• 24 PEELED SHRIMP
  
• 1 TBSP CARRIBEAN JERK SEASONONING
  
• 2 CUPS SHREDDED GREEN CABBAGE
  
• 1 RIPE MANGO PEELED AND DICED
  
• 1/4 CUP SLICED RED ONION AND CHOPPED CILANTRO
  
• 2 TBSP LIGHT MAYO
  
• 1 TBSP RICE WINE VINEGAR
  

2. TACOS: COAT LARGE SKILLET W/ NONSTICK SPRAY. HEAT OVER MEDIUM HEAT, ADD TORTILLAS IN A SINGLE LAYER 2-3 AT A TIME AND COOK FOR 2 MINUTES. REMOVE TO A PLATE AND COVER TO KEEP WARM.

3. SPRINKLE SHRIMP W/ JERK SEASONINGS. COAT SAME SKILLET W/ NONSTICK SPRAY: MEDIUM HEAT ADD SHRIMP: SAUTE FOR 3 MINUTES, REMOVE TO A PLATE.

4. TOSS REMAINING INGREDIENTS INTO A BOWL UNTIL WELL BLENDED.

5. TOP EACH TORTILLA W/ 1/2 CUP CABBAGE MIXTURE, AND 3 SHRIMP. FOLD AND ENJOY. SERVE W/SALAD