Mexican Chimichurri Shrimp Tacos
Bring bold flavor to taco night with these Mexican-inspired shrimp tacos! Marinated in a zesty jalapeño lime chimichurri and grilled to perfection, the shrimp are paired with crisp cabbage and creamy queso fresco in warm corn tortillas. A fresh and fiery favorite!
View Original PDFIngredients
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 & Seasoning
- 1 tsp Lime Fresco Infused Sea Salt
Tacos
- 1 lb Raw Shrimp, peeled & deveined
- 12 Corn Tortillas
- ¼ head Purple Cabbage, shredded
- Queso Fresco, crumbled
Directions
- Preheat grill to medium-high heat.
- In a blender or food processor, pulse together the balsamic vinegar, olive oil, cilantro, seasoning rub, and sea salt into a chunky chimichurri sauce.
- Pour half of the chimichurri over the shrimp and marinate for at least 30 minutes.
- Thread shrimp onto skewers and grill for 3–4 minutes per side, or until cooked through.
- Assemble tacos by placing grilled shrimp, shredded purple cabbage, and crumbled queso fresco in warm corn tortillas.
- Drizzle with additional chimichurri sauce if desired and serve immediately. Enjoy!