Our Spicy Infusion Meets Bright, Fresh Bites 🫒🌶️

Ingredients:

Chimichurri

• 1 cup cilantro (some stems okay)
• 5 cloves garlic
• 1/2 small white onion
• 1/4 cup lime juice
• 1/2 cup Wild Groves Jalapeño Habanero Olive Oil
• 1 tsp salt

Shrimp

• 1 1/2 lbs peeled and deveined shrimp (frozen works also!)
• 2 tbsp Wild Groves Jalapeño Habanero Olive Oil
• Salt and pepper to taste

Tacos

• 8-10 small tortillas (corn or flour)
• 1/2 cup cotija cheese, crumbled
• 1/2 cup pickled onions
• 1 cup cherry tomatoes, halved
• 1-2 avocados, sliced
• 1-2 limes, wedged
• 2 cups shredded cabbage

Directions

Chimichurri

1. Add cilantro, garlic, and white onion to a food processor or blender. Pulse until roughly chopped. 
   
2. Add lime juice, Jalapeño Habanero olive oil, and salt. Blend until combined but still slightly textured (not completely smooth). 
3. Taste and adjust salt or lime juice if needed. Set aside. 

Shrimp

1. If using frozen shrimp, thaw completely and pat dry. 
2. Toss shrimp with Jalapeño Habanero olive oil, salt and pepper. 
3. Heat a pan over medium-high heat.
4. Cook shrimp for 2-3 minutes per side, until pink and opaque.
5. Remove from heat. 
   *Optional - toss lightly with a spoonful of chimichurri for extra flavor. 

Tacos

1. Warm tortillas in a dry pan or directly over the flame until soft and slightly charred. 
2. Layer shredded cabbage onto each tortilla. 
3. Add cooked shrimp. 
4. Top with cherry tomatoes, avocado, pickled onions, and crumbled cotija. 
5. Drizzle generously with chimichurri. 
6. Finish with a squeeze of fresh lime and serve immediately. 

Made this recipe? We’d love to hear how it went! Leave a comment below or tag us on social media!