Jerk Shrimp Tacos with Chimichurri Slaw & Hot Truff Aioli
Chef Alexa
4
15 minutes
10 minutes
Mexican
Lunch
Jerk shrimp tacos just hit different—especially when they’re dripping in Jerk Me Up Scotchie Marinade, stacked with a chimichurri slaw, and finished with a Hot Truff Aioli drizzle. Spicy, herby, and creamy
Ingredients
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4 small tortillas (flour or corn)
16 large shrimp, peeled & deveined
tbsp Jerk Me Up, Scotchie marinade
1 tbsp avocado oil
2 tbsp butter
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1 cup shredded cabbage
- 1/3 cup corn kernels (fresh or thawed from frozen)
2 tbsp diced red onion
2 tbsp chopped cilantro (Tip: keep pre-chopped herbs in olive oil in the fridge!)
juice of 1/2 lime
salt to taste
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Hot Truff Aioli (as much or as little as your heart desires)
lime wedges, for serving
Directions
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In a mixing bowl, combine cabbage, corn, red onion, and cilantro. Squeeze in the lime juice and season with a pinch of salt. Toss well and set aside.
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In a bowl, toss shrimp with 2 tbsp of Jerk Me Up, Scotchie marinade.
Heat avocado oil in a pan over medium heat. Add shrimp and cook for 1–2 minutes per side. Add butter and continue cooking until shrimp are just charred but not overcooked. Remove from heat.
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Warm each tortilla in a dry pan for about 30 seconds per side until lightly golden.
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Layer each tortilla with slaw, 4 shrimp, and a generous drizzle of Hot Truff Aioli.
Serve with a lime wedge on the side.
