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).