Ingredients
- 2 pound (20-25) shrimp, peeled and deveined
- 1/2 cup jerk marinade
- 2 cups cabbage, sliced
- 1/2 cup pina colada crema (see below)
- 12 small corn tortillas, warmed
- 2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)
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