Step 1

To make the avocado chimichurri, combine the olive oil, avocado, parsley, cilantro, garlic, lime juice, and crushed red pepper flakes in a food processor. Season with salt and pepper to taste. Set aside.

Step 2

Season the shrimp with cayenne pepper, cumin, paprika, and sea salt.

Step 3

Over medium heat, in a large skillet, heat the avocado or grapeseed oil. Sauté the shrimp for 7-8 minutes or until fully cooked.

Step 4

To assemble the tacos, first place a row of purple cabbage on each tortilla. Add a row of shrimp, and then top with jalapenos, red onions and cotija. Finish the tacos with a drizzle of avocado chimichurri.

Step 5

Tip: If you have a gas stove, you can “grill” the tortilla shells over an open flame. Turn each shell over with kitchen tongs once brown spots appear.