Floating Olive Branch
Chimichurri & Chipotle Shrimp Tacos

Serves 2 




8oz fresh shrimp, peeled 

1 tablespoon Chipotle Olive Oil 

1 teaspoon Chimichurri Seasoning Blend 

2 garlic cloves, peeled and minced 

1 cup red cabbage, shredded 

1 cup green cabbage, shredded 

1/2 cup mango, peeled and diced 

2 tablespoons fresh scallions, chopped 

1 tablespoon Mango Fruit Vinegar 

Pinch of Fleur de Sel 

4 flour tortillas, warmed

1 avocado, peeled and sliced 

3 tablespoons sour cream 

Lime wedges 



Preheat oven to 350°F and line a medium baking sheet with aluminum foil. Place shrimp in a medium bowl, add chipotle oil, chimichurri spice, and garlic, and toss to coat. Place seasoned shrimp and any reserved marinade on the prepared baking sheet and place in the oven. Bake for 12-15 minutes or until shrimp is cooked through. Place red cabbage, green cabbage, mango, and scallions in a medium bowl, drizzle with Mango Infused Fruit vinegar and, season with salt, toss to combine. Divide shrimp and cabbage between warmed tortillas, top with avocado and sour cream, and serve with lime wedges on the side.