Shrimp Tacos With Chimichurri-Cabbage Slaw and Guacamole | Sunbasket

Name: Shrimp Tacos With Chimichurri-Cabbage Slaw and Guacamole | Sunbasket
Ingredients: 2 ounces organic shredded green or other cabbage; 2 ounces organic shredded carrots; Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - cumin - kosher salt); 3 organic scallions; 1 organic lime; Seafood options:; 8 ounces wild Gulf shrimp; 2 wild skin-on snapper fillets (about 6 ounces each); Sunbasket Tex-Mex seasoning blend (chili powder - onion powder - garlic - sweet smoked paprika - dried Mexican oregano); 8 Mi Rancho 100% corn tortillas; ½ cup guacamole

sunbasket.com

It doesn’t have to be Tuesday to partake in taco night. Season some delicate briny shrimp any night of the week and load up those tortillas with all the fixings that will dazzle your tastebuds.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.

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Ingredients

2 ounces organic shredded green or other cabbage
2 ounces organic shredded carrots
Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - cumin - kosher salt)
3 organic scallions
1 organic lime
Seafood options:
8 ounces wild Gulf shrimp
2 wild skin-on snapper fillets (about 6 ounces each)
Sunbasket Tex-Mex seasoning blend (chili powder - onion powder - garlic - sweet smoked paprika - dried Mexican oregano)
8 Mi Rancho 100% corn tortillas
½ cup guacamole