Caribbean Shrimp Tacos with Cabbage Mango Slaw

Thaw, peel and devein the Large Shrimp (1 lb) . Pat dry shrimp really well. Drizzle with just enough Oil (2 tsp) to lightly coat, about 1 to 2 teaspoons.

Mix the Salt (1/4 tsp) , Granulated Sugar (1/4 tsp) , Curry Powder (1 tsp) , Ground Allspice (1/2 tsp) , Simply Organic Cinnamon, Ground (1/2 tsp) , Ground Cumin (1/2 tsp) , Ground Ginger (1/2 tsp) , and Cayenne Pepper (1/4 tsp) . Toss spices with shrimp, mixing well. Set aside.

Make Mango Cabbage Slaw. Slice the Red Cabbage (1/2 head) very thinly, then chop a few times. Add to large bowl.

Peel Mango (1) with a vegetable peeler, then slice into thin strips, cut in half or thirds, place in the bowl.

Add Red Onions (4 Tbsp) , Fresh Cilantro (1/3 cup) , and Jalapeño Pepper (1/2) .

Zest the Orange (1) and add the zest to the bowl. Add the juice of half the orange, and half the Lime (1) , saving the other half for the shrimp.

Add Olive Oil (2 Tbsp) and Salt (1/2 tsp) and mix gently to combine. Taste.

Heat the cuban style GOYA® Black Beans (2 cans) and set aside.

Grill the shrimp over medium high heat or pan sear on med-high in a well oiled cast-iron skillet, until just cooked. Over the shrimp, squeeze the Lime (1/2) .

Grill or toast the 6-Inch Flour Tortillas (8) .