Mexican Chimichurri Shrimp Tacos


Serves 4-6

For the Chimichurri:

2/3 C Jalapeno Lime Balsamic Vinegar

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!


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