Chimichurri Shrimp tacos with Chipotle Aioli and Black Bean Salsa

Ingredients

Corn flour Tortillas

2 tbsp Epicure Chimichurri Sauce Mix

2 tbsp water

2 tbsp vinegar

2 tbsp Olive Oil

Cabbage, carrots

1 lb shrimp + 1 tbsp Epicure Chimichurri Mix

1 c black beans

1 c corn

1 tbsp Epicure Poco Picante

1 tbsp lime juice

½ c yogurt

½ mayonnaise

3 tbsp milk

1 tsp Epicure Chipotle Aioli

Epicure SPG Seasoning to taste

DIRECTIONS

Using Epicure Funnel mix first 3 ingredients in Epicure Cruet, let sit for couple minutes. Add olive oil, mix it by shaking well.  

With Epicure 4 in 1 Mandoline slice cabbage and carrots. Mix with dressing.

In frying pan add some oil and 1 tbsp Chimichurri Mix, heat it up, add shrimp. Cook until it turns pinky colour. 

In another bowl mix black beans, corn, Epicure Poco Picante and 1 tbsp lime juice. Set aside.

Combine yogurt, mayonnaise, milk and Epicure Chipotle Aioli Mix. Spread Chipotle Aioli Sauce on tortillas. Place Coleslaw on top, then shrimp and salsa, drizzle Chipotle Aioli Sauce on top.