Shrimp Chimichurri Tacos

Sauteed shrimp tossed with chimichurri topped with red cabbage, diced red bells, red onions and queso fresco, wrapped and seared, served with extra chimichurri and lemons.

Zero Net Carbs Soft Taco Tortillas
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Prep Time
20
 minutes
Cook Time
10
 minutes
Makes
4
 servings

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Zero Net Carbs Soft Taco Tortillas
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Ingredients

8
Zero Net Carbs Soft Taco Tortillas
1
lb. 21/25 shrimp
1
tbsp EVOO
½
tsp salt
½
cup chimichurri (recipe below)
2
cups red cabbage, finely shredded
1
lemon, juiced, 2 tbsp
1
ctup red bell peppers, diced
1
cup red onions, thinly sliced moons
½
cup queso fresco
3
Lemons
Chimichurri
1
bunch parsley, finely chopped
2
tbsp fresh oregano, chopped
1
lemon, juiced
2
cloves garlic, minced
1
small shallot, minced
2
tbsp red wine vinegar
1
tsp crushed red pepper
½
tsp salt
1
cup EVOO

Instructions

Prepare Chimichurri

Combine all the ingredients in a bowl and mix until combined. Drizzle olive oil in and stir vigorously until fully incorporated.

Prepare Shrimp

Add oil to a large skillet set over medium heat. Add shrimp and salt and sauté until cooked, 8-10 minutes, till fully cooked. After cooked, toss in ½ cup of chimichurri sauce and set aside.

Assemble

Toast tortilla over open flame or on a skillet until warm. Toss cabbage with lemon juice, and divide evenly among tacos (¼ cup). Evenly distribute shrimp (3-5 each) to each taco, and top with 1 tbsp bell peppers, 1 tbsp red onions, and 1 tbsp queso fresco. Serve with lemon wedges and additional chimichurri.