MEXICAN CHIMICHURRI SHRIMP TACOS

Jalapeño Lime White Barrel Aged Balsamic • Fiesta Spice Infused Olive Oil • Sweet Smoked Chili Rub & Seasoning • Lime Fresco Sea Salt

Servings: 6 • Prep Time: 15 mins • Cook Time: 10 mins

Bold, zesty, and ready in 25 minutes! These Mexican Chimichurri Shrimp Tacos feature a vibrant chimichurri sauce made with our Jalapeño Lime White Barrel Aged Balsamic and Fiesta Spice Infused Olive Oil. A crowd-pleasing taco night upgrade!

Chimichurri:

⅔ cup Jalapeño Lime White Barrel Aged Balsamic — also available in 250ml, 500ml, 750ml

¼ cup Fiesta Spice Infused Olive Oil — also available in 250ml, 500ml, 750ml

1 Bunch Cilantro Leaves, about ½ cup

2 Tbsp Sweet Smoked Chili Rub & Seasoning

1 tsp Lime Fresco Sea Salt

Tacos:

1 lb Raw Shrimp, peeled & deveined

12 Corn Tortillas

¼ Head Purple Cabbage, shredded

Queso Fresco, crumbled

Directions:

1. Heat a grill to medium-high heat.

2. In a blender or food processor, pulse Jalapeño Lime White Barrel Aged Balsamic, Fiesta Spice Infused Olive Oil, cilantro, Sweet Smoked Chili Rub, and Lime Fresco Sea Salt into a chunky chimichurri sauce.

3. Pour half the chimichurri over the shrimp and marinate for at least 30 minutes.

4. Skewer the shrimp and grill over medium heat for 3-4 minutes per side until pink and cooked through.

5. Assemble tacos with grilled shrimp, shredded purple cabbage, and crumbled queso fresco. Serve with the remaining chimichurri on the side. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.