Chimichurri Shrimp Tacos
with Cilantro-Lime Slaw
- Shellfish
- Eggs
- Wheat
- Soy
We love when taco night gets a fresh, savory spin! Bright and herbaceous chimichurri sauce flavors succulent chicken thighs for this simple, delicious meal. You’ll pile the marinated chicken into warm flour tortillas along with creamy, tangy cabbage slaw, then sprinkle with cilantro and finish with a bright squeeze of lime juice.
Ingredients
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 ounce
Coleslaw Mix
¼ ounce
Cilantro
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Open package of chicken* and drain off any excess liquid.
Transfer to a medium bowl. Add chimichurri and ¼ tsp salt (½ tsp for 4 servings); toss to coat. Set aside until ready to use in Step 4.
Wash and dry produce.
Roughly chop cilantro. Quarter lime.
In a second medium bowl, combine coleslaw mix, mayonnaise, half the cilantro, 1 tsp sugar (2 tsp for 4 servings), juice from half the lime, and a pinch of salt and pepper.
Refrigerate until ready to serve.
Heat a large dry pan over medium-high heat.
Add chicken with marinade in a single layer and cook, undisturbed, until browned, 2 minutes. Stir, then cook, stirring occasionally, until chicken is cooked through, 2-4 minutes more (watch out—the marinade might splatter a bit in the pan!). Turn off heat.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
Divide tortillas between plates; fill with chicken and slaw. Top with remaining cilantro and a squeeze of lime juice. Serve.
