Mexican Chimichurri Shrimp Tacos
Mexican Chimichurri Shrimp Tacos
Brie Thompson
6
15 minutes
10 minutes
Smoky, tangy, and a little spicy, these shrimp tacos bring the fiesta to the table. A chunky chimichurri made with Jalapeño Lime White Barrel Aged Balsamic, Fiesta Spice Infused Olive Oil, and Sweet Smoked Chili Rub marinates the shrimp before they hit the grill. Pile them into corn tortillas with purple cabbage and queso fresco, and spoon extra sauce over the top.
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Ingredients
Chimichurri
- 2/3 cup Jalapeño Lime White Barrel Aged Balsamic
- ¼ cup Fiesta Spice Infused Olive Oil
- 1 Bunch Cilantro Leaves, about ½ cup
- 2 Tbsp Sweet Smoked Chili Rub
- 1 tsp Lime Fresco Infused Sea Salt
Tacos
- 1 lb Raw Shrimp, peeled and deveined
- 12 Corn Tortillas
- ¼ Head Purple Cabbage, shredded
- Queso Fresco, crumbled
Directions
Combine Jalapeño Lime White Barrel Aged Balsamic, Fiesta Spice Infused Olive Oil, cilantro, Sweet Smoked Chili Rub, and Lime Fresco Infused Sea Salt in a blender or food processor. Pulse until chunky.
Mix half of the sauce with the shrimp in a bowl. Cover and refrigerate for at least 30 minutes. Reserve the remaining sauce for serving.
Heat a grill to medium high heat.
Thread the shrimp onto skewers. Grill until pink and opaque, 3 to 4 minutes per side.
Fill the tortillas with the grilled shrimp. Top with the purple cabbage and queso fresco. Serve immediately with the reserved sauce.