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Shrimp Tacos with Chimichurri
and avocados / corn and black bean salsa

Active: 35 Total: 35

Chimichurri sauce is easy to make and really elevates these quick shrimp tacos. Enjoyed with a tangy, spicy salsa, this meal has a summer vibe but can be enjoyed year round. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chimichurri Sauce:
  • Cilantro, fresh - 1/3 cup , chopped
  • Parsley, fresh - 1/4 cup , chopped
  • Garlic - 2 cloves
  • Shallots - 1 clove , chopped
  • Capers - 1 Tbsp , drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/3 cup
Shrimp Tacos with Chimichurri:
  • Shrimp, peeled and deveined - 1 lb
  • Cumin - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Avocados - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 8
  • Chimichurri (ingredients listed separately) - 1/3 cup
Corn and Black Bean Salsa:
  • Jalapenos - 1 , diced
  • Corn, frozen or canned - 1 1/2 cups
  • Beans, black (14 oz / 397 g) - 1 can
  • Lime juice - 2 tsp

Prep

  1. Shrimp - Defrost shrimp.

  2. Make spice mix - Combine cumin, coriander, chili powder, and salt (portion for shrimp). (Can be done up to 5 days ahead)

  3. Make chimichurri sauce - (Skip if sauce was made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portions for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)

  4. Jalapenos - Dice jalapenos. (Remove seeds if you prefer less spice.) (Can be done up to 5 days ahead)

  5. Corn - Defrost if using frozen. Drain and rinse if using canned.

  6. Beans - Drain and rinse.

  7. Avocados - Slice avocados.

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Make

  1. Combine jalapenos, corn, beans, and lime juice (portion for salsa) in a serving bowl. Season with some salt and pepper. Add some extra lime juice if you’d like.

  2. Heat a wok with oil (portion for tacos) over medium-high heat. Add shrimp and saute for 1 minute. Add spice mix and continue cooking until shrimp are opaque and cooked through, 2 to 4 minutes more.

  3. Warm tortillas according to package directions.

  4. Assemble tacos by filling tortillas with shrimp, avocados, salsa, and chimichurri. Serve any extra salsa on the side. Enjoy!


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