Mexican Chimichurri Prawn Tacos
Our friends over at Olivelle (@OlivelleFineFoods) made a some mouth watering Mexican Chimichurri Shrimp Tacos that will leave you wanting more. The Chimichurri they created is a bright, with just the right amount of spice!
"You'll want to keep this recipe in your regular rotation!" We couldn't agree more!
*Pictured Above: Mexican Chimichurri Shrimp Tacos on a plate with slices of lime, with salsa in a bowl, a bottle of Olivelle's Fiesta Spice Infused Olive Oil and a bottle of Olivelle's Jalapeno Lime Balsamic Vinegar.
Ingredients:
For the Chimichurri:
- 2/3 C Jalapeno Lime Balsamic Vinegar
- 1/4 C Fiesta Spice Infused Olive Oil
- 1 Bunch Cilantro Leaves, about 1/2 cup
- 2 Tbsp Sweet Smoked Chili Rub
- 1 tsp Lime Fresco Sea Salt
For the Tacos:
- 1 lb. Raw Catch Sitka Seafoods Spot Prawns, peeled
- 12 Corn Tortillas
- 1/4 Head Purple Cabbage, shredded
- Queso Fresco, crumbled
Directions:
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Heat a grill to medium high heat.
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In a blender or food processor pulse the vinegar, oil, cilantro, rub and sea salt into a chunky sauce.
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Pour 1/2 the marinade over the shrimp and let rest for at least 30 minutes.
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Skewer the prawns on sticks and grill over medium heat for 3-4 minutes per side.
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In the tortillas arrange the grilled prawns, purple cabbage and queso fresco. Serve with extra sauce as desired. Enjoy!
