Ingredients

Organic shreaded cabbage

Organic shreaded carrots

Chimichurri sauce

Organic scalliouns

Wild gulf shrimp

Organic lime

Wild skin on snapper fillets 

Chilli powder

Onion powder

Garlic sweet smoked paprika

Dried Mexican  oregano

Tortillas

Guacamole

Method

In a medium bowl toss together the cabbage , carrots and half the chimichirri sauce .

Season to taste . Let stand while woy prepare the remaing ingredients.  In a large frying pan over medium high heat warm 2 tablespoon oil .

Add the shrimp and cook , turning once until firm and cooked through 2 minutes per side . Transfer to a plate.

Add the snapper , skin side down and cook until crisp is crisp . Turn and cook until the flesh is apaque and flaky 4 minutes . Transfer to a plate . Using a fork , flake the snapper into bite –size pieces discarding the skin if desired . On the stovetop directly on a flame or in a dry medium frying pan over medium heat warm the 6 tortillas turning once until just piable and warmed through about 30 seconds per side . Transfer to a clean kitchen towel and keep warm

Serve out tortillas , seafood, cabbage , slaw , gramole , scalliouns , remaing chimichurri sauce and lime wedges to invite everyone to essemble their own tacos .

Chimichurri is a herb – flecked sauce that hails from Argentina and Uruguay where it is traditionally used as an accompaniment to grilled meats. While vinegar , parsley garlic and olive oil are mainstay components recipes vary widely .

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