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.
Preheat grill to medium-high heat; grease grates well.
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.
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.
Top warmed wraps evenly with mashed avocados, cabbage and shrimp. Drizzle evenly with sauce. Sprinkle with Cotija cheese and jalapeño.