Spicy Shrimp Tacos with Chimichurri Sauce
Enjoy a fun, colorful meal that's full of flavor and quick to make. Made with herbs, garlic and olive oil, chimichurri sauce goes perfectly with these spicy tacos. They're made even healthier thanks to mashed avocados on Mission Carb Balance tortillas.
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
8
Mission® Carb Balance® Flour Tortilla Wraps, warmed -
1 ½
lbs. shrimp, peeled and deveined (tails removed) -
¼
cup vegetable oil -
1 ½
tsp. chili powder -
2
tsp. salt -
1
tsp. pepper -
3
mashed avocados -
3 ½
cups purple cabbage, shredded -
¾
cup Cotija cheese, crumbled -
2
small jalapeño peppers, thinly sliced -
Chimichurri Sauce
-
4
green onions -
1
red serrano chili pepper -
1
cup fresh basil -
½
cup fresh parsley -
½
cup olive oil -
2
tbsp. lime juice -
2
tbsp. fresh oregano -
2
garlic cloves -
1
tsp. salt -
½
tsp. pepper
INSTRUCTIONS
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Step 1: Preparation
Preheat grill to medium-high heat; grease grates well.
-
Step 2: Prepare Shrimp
In large bowl, toss together shrimp, vegetable oil, chili powder, salt and pepper. Cook shrimp in batches for 2 to 3 minutes or until cooked through and well marked. Transfer to bowl; keep warm and set aside.
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Step 3: Prepare Sauce
Chimichurri Sauce: Chop green onions into 2 1/2-inch-long pieces. Grill green onions and chili pepper, turning often, for 2 to 3 minutes or until lightly charred and tender. Transfer to blender along with basil, parsley, olive oil, lime juice, oregano and garlic; pulse until combined and almost smooth. Season with salt and pepper.
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Step 4: Top and Serve
Top warmed wraps evenly with mashed avocados, cabbage and shrimp. Drizzle evenly with sauce. Sprinkle with Cotija cheese and jalapeño.