Description
Easy and delicious Grilled Shrimp Tacos with Mango Chimichurri – full of delicious, healthy, and fresh ingredients!
Ingredients
- 1 pound Shrimp, Peeled And Tail Off
- 4 cloves Garlic, Minced
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoons Ground Coriander
- 1 Lime, Juice And Zest
- ¼ cups Olive Oil
- Salt And Pepper, to taste
- 1 cup Shredded Purple Cabbage
- 12 Corn Tortillas
- FOR THE MANGO CHIMICHURRI:
- ¾ cups Cilntro
- ¾ cups Flat Leaf Parsley
- 2 cloves Garlic
- ½ Red Chili Pepper
- ½ Jalapeno
- 2 Tablespoons Red Wine Vinegar
- 1 Lime Juice
- ¼ cups Olive Oil
- Salt And Pepper, to taste
- 1 cup Diced Mango
Preparation
Prepare shrimp by placing it in a gallon size zip-top bag. Add minced garlic, chili powder, cumin, ground coriander, lime zest and juice, olive oil, salt and pepper. Secure bag and mix to combine. Set aside while you prepare the chimichurri.
To make the mango chimichurri, combine cilantro, parsley, garlic, red chili pepper, and jalapeno pepper in a food processor. Pulse until everything is finely chopped. Add vinegar, lime juice, olive oil, salt and pepper. Pulse 2-3 times to combine. Place chimichurri in a bowl and mix in diced mango. Cover until ready to use.
Heat grill or skillet to medium high heat. Cook shrimp in a single layer 2 minutes on each side, or until fully cooked (be careful not to overcook the shrimp!).
To assemble the tacos, lay shredded cabbage over tortilla. Add shrimp and top with chimichurri. Top with any toppings you like. Enjoy!
