Is there anything more constant than Mondays and tacos?
For me, not really. I can always count on both.
I don’t love Mondays the way some people do — I’ve always had a severe case of Sunday blues that slides into Monday — but they’re consistently productive days for me. When I get a lot done on Monday I reward myself with tacos, and somehow that makes the whole day feel worthwhile.
Mondays are my longest workdays. I might work a few hours over the weekend, but those days rarely feel like full workdays; I tend to start late or stop early. So I pack as much as I can into Monday. It makes the time pass faster and before I know it, it’s Tuesday, then Thursday, and Monday is back again. Busy Mondays give me a sense of accomplishment.
So: jerk tacos.
I’ve never been obsessed with jerk seasoning, but when I have it I enjoy the change of pace. Jerk has a distinctive heat and warm spice profile that feels different from the everyday flavors I reach for, like buffalo or BBQ. It’s a nice contrast and, bluntly, it wakes up my palate.
I’m devoted to fruit salsa — I almost always pile some on top of a taco or scoop it with tortilla chips. For this version I used the first cantaloupe of the season. After cutting it up for the salsa I admit I ate the other half right from the rind with a spoon while watching a guilty-pleasure TV show. The sweetness of the cantaloupe is cooling and balances the spices in the jerk seasoning perfectly.
Because jerk seasoning tends to be spicier than what I reach for on ordinary taco nights, I wanted the salsa to be cooling and fresh. Cantaloupe worked flawlessly: sweet, juicy, and bright with lime and cilantro. Add a touch of jalapeño for heat, a bit of red onion for bite, and salt to pull the flavors together.
After marinating the shrimp in the jerk spices, a quick sauté until pink and opaque keeps them juicy. Warm tortillas, spoon over the melon salsa, and crumble queso fresco on top. The combination of spicy, sweet, fresh, and creamy is so satisfying — and it turned my Monday into a much better day.
Jerk Shrimp Tacos with Spicy Melon Salsa
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Ingredients
- 1 pound raw peeled & deveined shrimp (large grill shrimp recommended)
- 2 tablespoons minced onion
- 2 teaspoons dried thyme
- 2 teaspoons ground allspice
- 2 teaspoons cinnamon
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- corn or flour tortillas
- crumbled queso fresco
Salsa
- 1 cup chopped cantaloupe
- jalapeño pepper, seeded and diced
- 1/4 red onion, diced
- 1/4 cup fresh cilantro, torn
- 1 lime, juiced
- 1/4 teaspoon salt
Instructions
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About 1 hour before serving, whisk together the spices (minced onion through salt). Add the shrimp to a large zip-top bag or baking dish, toss with the olive oil and lime juice, then coat with the jerk seasoning. Marinate in the refrigerator for 30 minutes.
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While the shrimp marinates, combine all salsa ingredients in a bowl, season with salt, and toss. Let sit until ready to serve so the flavors meld.
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After 30 minutes, heat a large skillet over medium-high and add 1–2 teaspoons olive oil. Add the shrimp (discard excess marinade) and cook until pink and opaque, about 4–5 minutes total. Warm tortillas if desired and assemble tacos with shrimp, melon salsa, and crumbled queso fresco.
Notes
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Oh, and serve with a big, refreshing margarita.