I believe patience is something possessed by other people. Somehow this particular trait missed me from the start. I even decided to make an entrance into the world early. Virgo wouldn’t have suited me, so I resolved that Leo would be a more appropriate sign. Therefore a month early it was. My mother tells me I wanted to escape much earlier which destined her to about 6 months of bed rest to ensure I’d cook all the way (no pun intended). Thank you, mom.
And while I’m terribly bad at waiting for things, the thrill is almost always in the anticipation, isn’t it? I made these jerk shrimp and chicken tacos last month for a dinner we hosted. It was my first time experimenting with jerk seasoning and I decided, if I was doing this, I was doing this all the way. I wanted flavor explosions. Not necessarily spice, but depth. And depth is what I got. The chicken and shrimp were marinated for over 8 hours and the flavors married beautifully, creating some kind of magic.
I can’t take the credit for the seasoning as I did purchase an already made one. Sure, I probably could have made my own but by some divine intervention, I found this one which had no heat but all the flavor. While I love some heat, this mixture turned out an impressive marinade and jerk mayo to pour over the tacos. Adults and children were equally satisfied. If you want something a little more spicy, a 1/4 tsp of cayenne pepper will provide ample amounts if that’s what you’re after.
While there is some patience required for the chicken and shrimp to marinate, the grilling is merely a few minutes. And while I was already working on this patience thing, I decided to make my own tortillas as well with cassava flour. If corn doesn’t bother you, go for the already made ones but if you’re strictly paleo, I’ve included the recipe for them. Kind of a two in one if you will. I hope you enjoy these as much as I did!
prep time: 10 minutes
marinating time: 6-8 hours
cooking time: 10 minutes
makes: 6 servings
For jerk chicken and shrimp
5 tsp spicely organics jerk seasoning mix divided
1 tsp salt divided
1/2 cup extra virgin olive oil divided
1.5 lbs thinly cut chicken
1 lb large shrimp, peeled and deveined
1/2 cup mayo
optional toppings: sliced cabbage
optional toppings: radish
optional toppings: greens
optional toppings: avocado
For cassava tortillas
1 cup cassava flour plus extra
2 tbsp coconut flour
3/4 cup water
1 tsp apple cider vinegar
3 tbsp extra virgin olive oil
1/2 tsp salt
large mixing bowl
2 containers with lids or ziplock bags
small mixing bowl
grill or grill pan
For chicken and shrimp:
In bag or air-tight container combine 1/4 cup olive oil, 2 tsp spice mix, 1/2 tsp salt and chicken and mix well. Repeat process for shrimp. Massage oil and spice mix well into chicken and shrimp. Place in refrigerator and let marinate for 6-8 hours.
Preheat grill on medium low and grill shrimp and chicken for 4-6 minutes per side until cooked through.
Cut chicken into long strips and serve along with shrimp and your favorite toppings.
If you’re making your own tortillas, follow the instructions below:
For cassava tortillas:
Combine all ingredients under cassava flour tortillas and mix by well by hand.
Roll out dough into long tube and cut into 10 equal pieces. Roll each into a ball and coat with a sprinkling of cassava flour and even add some to the wax paper to prevent from sticking. Place each ball between pieces of wax paper and roll out until you have the desired thickness.
Preheat a dry (preferably cast iron) skillet on medium heat. Gently remove wax paper from tortilla add to pan and cook until it starts to bubble - about 2-3 minutes for each. Repeat until all tortillas are cooked.