Mexican Chimichurri Shrimp Tacos
For the Chimichurri:
1/4 C Fiesta Spice Olive Oil
1 bunch Cilantro Leaves (1/2 C)
2 Tbsp Sweet Smoked Chili Rub
1 tsp Lime Fresco Sea Salt
1 lb raw shrimp, peeled & deveined
Queso fresco cheese, crumbled
12 corn tortillas
1/4 head purple cabbage, shredded
In a blender or food processor process the vinegar, oil, cilantro, rub and salt into a chunky sauce.
Pour 1/2 the marinade over the shrimp and let rest for at least 30 minutes.
Heat a grill to medium high heat.
Skewer the shrimp on sticks and grill over medium heat for 3-4 minutes per side.
To assemble, fill the tortillas with the shrimp, cabbage, and queso then drizzle the chimichurri on top and enjoy!