Mexican Chimichurri Prawn Tacos
For the Chimichurri:
For the Tacos:
- 1 lb. Raw Catch Sitka Seafoods Spot Prawns, peeled
- 12 Corn Tortillas
- 1/4 Head Purple Cabbage, shredded
- Queso Fresco, crumbled
Heat a grill to medium high heat.
In a blender or food processor pulse the vinegar, oil, cilantro, rub and sea salt into a chunky sauce.
Pour 1/2 the marinade over the shrimp and let rest for at least 30 minutes.
Skewer the prawns on sticks and grill over medium heat for 3-4 minutes per side.
In the tortillas arrange the grilled prawns, purple cabbage and queso fresco. Serve with extra sauce as desired. Enjoy!