These grilled shrimp tacos are a bold fusion of flavors, with the smoky heat of our Chipotle Olive Oil and the sweet tang of our Apricot Balsamic. Topped with fresh avocado and cabbage, they’re a vibrant and exciting meal.

I N G R E D I E N T S :

• 1 lb large shrimp, peeled and deveined
• 1/4 cup Rocky Mountain Olive Oil Blenheim Apricot White Balsamic Vinegar
• 2 tbsp Rocky Mountain Olive Oil Chipotle Fused Olive Oil
• 1 tablespoon Grind Spice Co Typhoon Fish Taco Seasoning
• 1 clove garlic, minced
• corn or flour tortillas
• fresh avocado, shredded cabbage, and lime wedges for serving

I N S T R U C T I O N S :

1. In a bowl, whisk together the Apricot Balsamic, Chipotle Olive Oil, Typhoon Fish Taco Seasoning and garlic.
2. Add the shrimp to the marinade and let sit for 15-20 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the shrimp for 2-3 minutes per side, until fully cooked.
5. Serve the shrimp in tortillas, topped with avocado, shredded cabbage, and a squeeze of fresh lime juice.

N U T R I T I O N A L   I N F O :

Estimated per serving: 480 calories • 30g protein • 28g carbs • 27g fat • 640mg sodium

Estimated values may vary based on tortilla size, shrimp amount, and ingredient brands.