Jerk shrimp tacos with pineapple salsa, slaw and pina colada crema
Salsa
Mexican cuisine
1 pound (16-20) shrimp 1/2 cup jerk marinade 2 cups cabbage sliced 1/2 cup pina colada crema (see below) 12 small corn tortillas 2 cups grilled pineapple salsa (I added 1/2 red pepper 1/2 cup sour cream (or Greek yogurt) 3 tablespoons pineapple 2 tablespoons coconut cream 1 tablespoon rum (or 1 teaspoon rum extract) (optional)
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